Gluten-free BLT Pasta with Veggie Penne
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!
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: 652kcal