BLT Pasta
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Fettuccine noodles with fresh tomatoes, bacon, and fresh basil, finished off with baby arugula and spinach, topped with olive oil and fresh Parmesan and Romano cheese.
Does your family love pasta like we do? It’s just the perfect thing to make in a pinch on those “what’s for dinner” — oops I haven’t planned a darn thing kind of night. I keep an assortment of pasta in my pantry, for just those types of nights.
This particular pasta dish, is just perfect for the summertime. Bursting with freshness and flavors of summer. Do you have a garden? My son has one, and just loves to pick those fresh tomatoes. He LOVES them! Honestly, if I put a bowl of cherry tomatoes on the counter, he will eat them like candy!
We eat BLT’s like one a week when the tomatoes are homegrown. I never tire of them. So when I saw this recipe for BLT Pasta on my Secret Recipe Club assigned blog for this month, A Day in the Life On the Farm, I new I had to try it!
This isn’t my first time cooking from Wendy’s blog. In December of 2014, I made these Chocolate Pudding Cookies — which are now a favorite around here! My dad even requests them!
Wendy and her husband are retired police officers that decided to get away from the big city and make the most out of their 12 acres in the country. They raise chickens, turkeys and pigs and grow lots of fruits and have large gardens, too. They have a blended family of 2 girls and 2 boys, and are proud grandparents.
I hope that you go on over and check out the great recipes Wendy shares! Here are a few on my “To Try Next” List: Refrigerator Pickles, Apricot Bread, and Jalapeno Popper Deviled Eggs.
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BLT Pasta
Ingredients
- 1 pound 16 ounce package Fettuccine - can substitute any pasta you like
- 1 small onion diced (about 2/3 cup)
- 2 cloves garlic minced
- 1/2 pound bacon cut into bite sized pieces (I used about 8 thick cut slices)
- 1 pint cherry tomatoes halved (I quartered Campari tomatoes - 2cups)
- Salt and Pepper to taste
- 1 large handful of organic baby arugula & spinach leaves
- 1/3 cup fresh basil chiffonade
- 2 Tablespoons olive oil flavored with finely chopped fresh basil leaves
- Grated Parmesan Romano Cheese for serving
Instructions
- In a small bowl or glass, pour olive oil and add in about 1/2 Tablespoon chopped basil leaves. Set aside.
- Place bacon in a large skillet, over medium high heat and cook until crisp. Meanwhile, in another pot, cook pasta according to package instructions. Place crisp bacon on a paper towel lined plate to drain any grease. Reserve 1 Tablespoon of bacon grease, and remove the rest from the pan. When bacon is cool enough to handle, cut it into bite sized pieces.
- Add 1 Tablespoon of grease back to pan, and add in garlic and onions. Cook until onions are tender, stirring occasionally.
- Add tomatoes, and stir and heat until warm. Sprinkle with salt and pepper. Add bacon back in.
- Drain pasta and add to skillet, toss with tomatoes and onions, add in basil, spinach and arugula, drizzle with flavored olive oil and toss with warm pasta. Serve immediately topped with shredded Parmesan and Romano cheese.
Notes
Nutrition
One more thing before I go, if you use a lot of fresh herbs, like I do, you really need to get these scissors. Sure, you can use a knife to get the same effect, but these make it SO easy! Check them out!
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This looks fabulous! How can you go wrong with bacon and pasta?
Right?! 🙂
Oh yes!! I am totally on board! In fact, I just roasted 12 trays of tomatoes. I will use some to make this great looking dish!!
Enjoy! We loved it!
Pasta is our “go to” dinner of choice as well! And what a great idea to make it BLT!
Great SRC choice!
Thank you!
I’m so glad Michaela that you and your family enjoyed this pasta. Thank you for all the kind words and definitely try those pickles when your son’s garden starts giving you cukes.
We loved it! I most certainly will! You know how it is when cucumbers start… It’s crazy!! 🙂
Yum! This sounds delicious!
Thank you! We enjoyed it!
What a beautiful, summer meal! You sure make that look good, even for this girl who doesn’t love fresh tomatoes.
Thanks, Jessie!
Ha! Well that really is a compliment!
Super delicious looking! Wendy and her husband do a lot of great food! Thanks for sharing!
Great recipes for sure!
Oh, yum. I made her BLT pasta salad and loved it. I bet this is great, too!
🙂 I’ll have to look for that one!
You can never go wrong with the BLT flavor combination!
Agreed!
Looks wonderful! Can’t really go wrong with bacon and pasta, can you? 🙂 We’ve got arugula and cherry tomatoes growing in the garden right now, and this looks like a wonderful way to use them. 🙂
Hope you love it like we did! 🙂
Sounds delicious. And I definitely have a lot of those nights where I haven’t managed to plan dinner.
Me, too!
Delicious!! Love the flavors! Visiting from SRC B.
Thanks, Julie!
BLT everything make me happy. This pasta looks marvelous.