BLT Pasta

BLT Pasta
Sang An
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

16
ounces
rigatoni or penne
12
slices bacon
1
7-ounce package arugula leaves
1
pint grape or cherry tomatoes, quartered
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper

Directions

  1. Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
  2. Meanwhile, fry the bacon over medium heat in a large skillet until crisp.
  3. Transfer the bacon to a paper towel–lined plate. Spoon all but 1 tablespoon of the drippings into a small bowl; set aside.
  4. Add the arugula to the skillet and stir until it wilts, 30 to 60 seconds. Transfer to the pasta bowl.
  5. Add the tomatoes and ½ tablespoon of the reserved drippings to the skillet and cook for 2 minutes. Transfer the tomatoes to the pasta bowl and toss.
  6. If the pasta seems dry, add up to 1 ½ tablespoons more of the drippings. Crumble the bacon over the top, season with the salt and pepper, and toss.

 

Sara Quessenberry
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 26 g
  • Sat Fat 8 g
  • Cholesterol 61 mg
  • Sodium 1,543 mg
  • Carbohydrate 68 g
  • Fiber 8 g
  • Sugar 6 g
  • Sugar 30 g
What does this mean? See Nutrition 101.

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