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.

BLT Pasta

 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.

BLT Pasta

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!

BLT PASTA - An Affair from the Heart

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.

BLT Pasta


Yield: 6 servings

BLT Pasta

BLT Pasta in a white bowl

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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

    Adapted from BLT Pasta - A Day in the Life on the Farm
    Can use 1 Tablespoon Italian Seasoning in place of fresh basil for flavoring

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 38mgSodium: 726mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 16g

    Nutrition isn't always accurate.


    Chefast 5 blade herb scissors

    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!

    Learn more about The Secret Recipe Club – and how to become a member by clicking the banner below.

    The Secret Recipe Club Banner - An Affair from the Heart

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    27 Comments

      1. We loved it! I most certainly will! You know how it is when cucumbers start… It’s crazy!! πŸ™‚

    1. Looks wonderful! Can’t really go wrong with bacon and pasta, can you? πŸ™‚ We’ve got arugula and cherry tomatoes growing in the garden right now, and this looks like a wonderful way to use them. πŸ™‚

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