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    Home » Recipes » Pastas

    Easy BLT Pasta with Gluten-free Veggie Penne

    Published: Mar 23, 2020 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A bowl of green veggie pasta with tomatoes and bacon.

    Make this quick and easy bacon pasta dish with ingredients you may already have on hand! It's like a classic BLT in the form of pasta! Make it with healthy, gluten-free vegetable pasta and get a serving of veggies to boot!

    A bowl of really green pasta with red cherry tomatoes and bacon.  A sprinkle of parmesan cheese on top.

    Sometimes you're dog-tired and you don't feel like cooking, so all you want is a super simple dinner. Other times you're in the midst of craziness and you just need to make a meal from what you've got on hand in the fridge or pantry. Either way, this meal is perfection. There's just so much to love:

    • BACON. She said, "you had me at hello." I say, "you had me at bacon."
    • One-pot, well two. One for cooking the pasta, one for the sauce. BUT you could cook the pasta first and then use the same pot to cook the sauce if you really want to be dish-efficient! ? Let's just say, it's easy cleanup!
    • It's quick! No kidding, start to finish in 30 minutes or less!
    • Only FOUR ingredients. That's it. That's all that's holding you back from this deliciousness! Speaking of...

    Ingredients

    A bowl with green veggie pasta, raw cherry tomatoes, cooked bacon, and parmesan cheese separated into quadrants.

    Here's the simple list of what you need!

    • Bacon: I love applewood smoked, thick-cut bacon
    • Green Veggie Pasta: *Mine was gifted to me from Ancient Harvest.* It's their new "veggie" pasta! Have you ever seen a pasta so green in your life? Each serving of pasta is also a serving of vegetables! You could use any pasta you prefer but you will lose the "L" of the "BLT" equation if it's not a green vegetable-based pasta. Side note: this pasta is green... from vegetables. It tastes like what it looks like it tastes like so if that's not your thing, don't say I didn't warn you. Please don't @ me or leave gnarly comments!
    • Grape Tomatoes
    • Parmesan Cheese

    How to make Veggie BLT pasta

    A collage showing the steps to make the pasta: cooked bacon, sautéing tomatoes in bacon fat, deglazing the pan, and stirring the ingredients together.
    • Step 1: Cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water. Drain the pasta and set aside.
    • Step 2: Fry the bacon until crisp, remove it to drain and reserve 3 Tablespoons of the bacon fat.
    • Step 3: Sauté the tomatoes in the bacon grease for about 5 min. The tomatoes will get soft and start to release some of their juices. Season with pepper.
    • Step 4: Deglaze the pan. Add a splash of pasta water to the pan and scrape up any bits stuck on the bottom.
    • Step 5: Add the bacon, pasta, and cheese to the pan. Stir to melt the cheese and toss the ingredients together. Add more pasta water as needed to loosen the sauce.

    Serve immediately and enjoy!

    Recipe Variation

    If you cant find veggie penne, substitute with your favorite gluten-free penne! Optionally add 3oz of baby spinach and wilt in the pan before adding the bacon, pasta, and cheese.

    The finished veggie BLT pasta in a white bowl with a fork on the side.

    Recipe

    BLT veggie pasta made with ancient harvest veggie pasta, bacon, and tomatoes.

    Gluten-free BLT Pasta with Veggie Penne

    Katie | Wheat by the Wayside
    Make this quick and easy bacon pasta with ingredients you have on hand. It's like a classic BLT in pasta form made with super healthy, gluten-free vegetable pasta!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Cook Time 30 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Diet Gluten Free
    Servings 4 servings
    Calories 614 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • 8 oz Ancient Harvest Veggie Penne*, See Notes!
    • 12 oz thick-cut bacon,, sliced in 2-inch pieces
    • 8 oz cherry tomatoes,, halved
    • ½ cup grated parmesan cheese
    • freshly cracked pepper
    • 3 oz fresh baby spinach*, See Notes!

    Instructions
     

    • Cook the pasta 1 minute less than the package directions. Reserve 1 cup of pasta water. Drain the pasta and set aside.
    • Fry the bacon until crisp, remove it to drain and reserve 3 Tablespoons of the bacon fat.
    • Sauté the tomatoes in the bacon grease for about 5 min. The tomatoes will get soft and start to release some of their juices. Season with pepper to taste.
    • When the tomatoes are soft, add a splash of pasta water to the pan and scrape up any bits stuck on the bottom. Add a little more pasta water as needed.
    • Add the bacon, pasta, and cheese to the pan. Stir to melt the cheese and toss the ingredients together. Add more pasta water as needed to loosen the sauce to your desired consistency.

    Notes

    * If you cant find veggie penne, substitute with your favorite gluten-free penne! Optionally add 3oz of fresh baby spinach at the end of step 4.  Wilt the spinach in the pan before adding the bacon, pasta, and cheese.

    Nutrition

    Calories: 614kcalCarbohydrates: 46gProtein: 22gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 65mgSodium: 817mgPotassium: 422mgFiber: 2gSugar: 2gVitamin A: 2400IUVitamin C: 19mgCalcium: 180mgIron: 2mg
    Tried this recipe?Leave a comment and star rating below!

    *Recipe adapted from this pasta recipe.

    If you need more dinner inspiration, click here for all of my dinner recipes.

    • If you like this recipe, I think you will really like this gluten-free bacon fried rice! It's another easy recipe made with pantry/fridge staples and of course that includes bacon!
    • Looking for more pasta inspiration? Try Baked Chicken Pesto Pasta, Gluten-free Lasagna, or Baked Chicken Meatballs!

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    • Gluten-free ravioli that are half circles with crimped edges.
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    1. Kathy

      December 25, 2021 at 8:12 pm

      5 stars
      This looks really good. A nice change from casserole or spaghetti. Easy to find ingredients, too.

      Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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