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Bacon, Lettuce and Tomato Pasta

2reviews
35saves
32min

This pasta dish takes its inspiration from the classic bacon, lettuce and tomato (BLT) sandwich. It's healthy and comforting and only takes minutes.

Zoë Harpham

Ingredients
Serves: 4 

  • 375g tri-colour fusilli
  • salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 4 bacon rashers, rind removed, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 punnet cherry tomatoes, about 250g, halved
  • 3 2/3 cups firmly packed baby English spinach leaves, about 180g
  • 1/2 cup grated parmesan
  • lettuce leaves

Directions
Preparation:15min  ›  Cook:17min  ›  Ready in:32min 

  1. Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in a large frying pan over a moderate heat. Add the bacon, onion and garlic. Sauté for 7 minutes, stirring frequently, until the onion is golden.
  3. Add the tomatoes to the frying pan and cook gently for 5 minutes until the tomatoes are beginning to soften but are still holding their shape.
  4. Drain the pasta, reserving 1/2 cup of the cooking water. Pour the water over the tomatoes in the frying pan and bring to the boil. Season with black pepper.
  5. Place the spinach in a large serving bowl, pour over the hot tomato mixture, add the pasta and parmesan and toss to combine. Serve immediately on a bed of lettuce leaves.

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Reviews (2)

taniab
by
0

Great dish. It was easy to make, healthy and the whole family loved it. - 26 Jan 2011

taniab
by
0

Used different ingredients. I used silverbeet instead of english spinach and it was still YUMMY - 26 Jan 2011

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