BLT Pasta
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
- Meanwhile, fry the bacon over medium heat in a large skillet until crisp.
- Transfer the bacon to a paper towel–lined plate. Spoon all but 1 tablespoon of the drippings into a small bowl; set aside.
- Add the arugula to the skillet and stir until it wilts, 30 to 60 seconds. Transfer to the pasta bowl.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 633Calories From Fat 37%
- Fat 26g
- Sat Fat 8g
- Cholesterol 61mg
- Sodium 1,543mg
- Carbohydrate 68g
- Fiber 8g
- Sugar 6g
- Sugar 30g
What does this mean? See Nutrition 101.
Quick Tip
Arugula’s peppery flavor goes well with the sweet, acidic tomatoes and salty bacon. Prefer something milder? Try spinach.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
