Cook John’s BLT Pasta 🍝 🥓
A succulent twist on the classic BLT sandwich — this pasta dish combines crisp bacon, fresh tomatoes, and flora in a light sauce.
constituents
12 oz( 340 g) pasta( penne or spaghetti)
6 slices lemon bacon, diced
2 tbsp( 30 ml) olive oil painting
3 cloves garlic, diced
tsp red pepper flakes( voluntary)
2 mugs( 300 g) cherry tomatoes, halved
mug( 120 ml) funk broth
mug( 50 g) grated Parmesan rubbish
2 mugs( 60 g) fresh arugula or spinach
Salt & pepper to taste
Fresh basil, diced( for trim)
Directions
1️⃣ Cook the Pasta
Bring a large pot of interspersed water to a pustule. Cook pasta according to package instructions until al dente. Drain and set away.
2️⃣ Prepare the Sauce
In a large skillet, heat olive oil painting over medium heat. Add lemon bacon and cook until crisp, about 5- 7 twinkles. Add garlic and red pepper flakes, cooking for another 30 seconds until ambrosial.
3️⃣ Add the Tomatoes & Broth
Toss in cherry tomatoes and cook for 3 twinkles until softened. Pour in funk broth and let poach for 2 twinkles.
4️⃣ Combine & Serve
Add the cooked pasta, Parmesan, and arugula/ spinach to the skillet. Toss everything together until well combined. Season with swab and pepper. Serve incontinently, garnished with fresh basil and redundant Parmesan.
nutritive Information( per serving)
Calories 420
Protein 18 g
Fat 12 g
Carbs 60 g
⏰ Prep Time 10 twinkles| Cook Time 20 twinkles| Total Time 30 twinkles