BLT Pasta

BLT Pasta


2 people made this

About this recipe: Another throw-it-all-together dish that is perfect mid-week when you need a healthy, comforting dish in minutes.

Zoë Harpham

Serves: 4 

  • 375 g tri-colour fusilli
  • salt and freshly ground black pepper
  • 2 teaspoons (10ml) olive oil
  • 4 bacon rashers (150g), rind removed, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 punnet cherry tomatoes, about 250 g, halved
  • 3⅔ cups firmly packed baby English spinach leaves, about 180 g
  • ½ cup grated parmesan
  • lettuce leaves

Prep:15min  ›  Cook:17min  ›  Ready in:32min 

  1. Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in a large frying pan over a moderate heat. Add the bacon, onion and garlic. Sauté for 7 minutes, stirring frequently, until the onion is golden.
  3. Add the tomatoes to the frying pan and cook gently for 5 minutes until the tomatoes are beginning to soften but are still holding their shape.
  4. Drain the pasta, reserving ½ cup of the cooking water. Pour the water over the tomatoes in the frying pan and bring to the boil. Season with black pepper.
  5. Place the spinach in a large serving bowl, pour over the hot tomato mixture, add the pasta and parmesan and toss to combine. Serve immediately on a bed of lettuce leaves.

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