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 Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: Italian/American
Keyword: BLT Pasta
Servings: 6servings
Calories: 285kcal
Author: Michaela Kenkel
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Ingredients
1pound16 ounce package Fettuccine - can substitute any pasta you like
1small oniondiced (about 2/3 cup)
2clovesgarlicminced
1/2poundbaconcut into bite sized pieces (I used about 8 thick cut slices)
1pintcherry tomatoeshalved (I quartered Campari tomatoes - 2cups)
Salt and Pepperto taste
1large handful of organic baby arugula & spinach leaves
1/3cupfresh basilchiffonade
2Tablespoonsolive 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.