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 to a paper towel–lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.
- Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss.
- If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
This Recipe Goes Well With...
Quick Tip

Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try
spinach instead.
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.
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