July 18, 2011

BLT Pasta

BLT (Bacon, Linguine, Tomato) all made in one pot! Makes for easy clean up! I originally found this recipe on Williams-Sonoma's page. It won the "Easy Weeknight Meal" contest and I can definitely see why! I modified the recipe a little, so my version is below. Here is the original.

  • 1 package of bacon (about 12 slices), divided
  • 4 cups chicken broth
  • 2-14.5 oz cans diced tomatoes
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • ½ tsp crushed red pepper flakes
  • 12 oz uncooked whole grain linguine pasta
  • 1 cup basil, chopped
  • 4 oz neufchatel cheese
  • 1 oz Parmesan cheese, grated
  • Grape tomatoes, halved

  1. Slice the bacon cross wise into strips. Cook in a large pot on medium heat for 8-9 minutes, or until crisp. (Your house will smell wonderful.) Remove bacon and drain on paper towels. Drain pot, leaving 1 tbsp of bacon grease in the bottom.
  2. Place broth and diced tomatoes into the pot. Increase heat to high and add onion, red pepper flakes, and garlic. Sauté for 2-3 minutes or until tender. Once almost at a boil, add pasta and half of the cooked bacon. Simmer uncovered for 9-10 minutes or until pasta is almost cooked by still firm. Stir occasionally.
  3. Remove pot from heat and add cubed neufchatel cheese, grape tomatoes and basil, reserving 1 tbsp of basil for garnish.
  4. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with remaining bacon, grated Parmesan cheese and reserved basil.

This makes about 6 servings, but I will caution you- your guests may go back for seconds! Enjoy!

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