BLT Pasta

    32 mins

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

    2 people made this

    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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    Reviews in English (2)


    Great dish. It was easy to make, healthy and the whole family loved it.  -  26 Jan 2011  (Review from Allrecipes AU | NZ)


    Used different ingredients. I used silverbeet instead of english spinach and it was still YUMMY  -  26 Jan 2011  (Review from Allrecipes AU | NZ)

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