Parsley Tomato Summer Pasta With Bacon Recipes

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BACON & TOMATO SPAGHETTI



Bacon & Tomato Spaghetti image

Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

Nutrition Facts :

SPAGHETTI WITH PARMESAN AND BACON



Spaghetti with Parmesan and Bacon image

Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.

Provided by ACADO™ Avocado Oil

Categories     Meat and Poultry Recipes     Pork

Time 47m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package spaghetti
6 slices bacon
3 eggs
½ cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons avocado oil (such as Acado™)
1 cup frozen petite peas, thawed
2 cloves garlic, chopped
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
  • Whisk eggs, milk, salt, and pepper together in a bowl.
  • Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.

Nutrition Facts : Calories 735.1 calories, Carbohydrate 94.2 g, Cholesterol 171.4 mg, Fat 23.3 g, Fiber 6.1 g, Protein 34.5 g, SaturatedFat 7.6 g, Sodium 1208.8 mg, Sugar 4.9 g

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