This light pasta recipe is loaded with your favorite veggies and gets a hefty dose of smoky flavor from the addition of bacon!
Course Main Course
Cuisine American
Keyword easy pasta recipes, pasta dinner ideas, pasta with bacon
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8servings
Calories 594kcal
Author Jenny
Ingredients
1poundbacon
3cupsbaby heirloom tomatoes
3tablespoonsextra virgin olive oil
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1poundthin spaghetti noodles
1cupfinely diced white onion
1 1/2cupsfresh corn kernels
2 1/2cupsasparagus cut into 1-inch pieces
1cupfresh grated Parmesan cheese
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Instructions
Preheat oven to 350 degrees F.
Cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Once cooled, crumble into small pieces. Reserve bacon drippings. Place heirloom tomatoes onto a medium baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 to 25 minutes, until juices start flowing and skin splits.
Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.
Place 2 tablespoons bacon drippings into a large Dutch oven or pot over medium heat. Add onions and cook stirring until tender, about 5 minutes. Add corn and asparagus, cooking and stirring for 5 minutes. Add cooked pasta, bacon, tomatoes and Parmesan Cheese. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season according to your liking with kosher salt and freshly ground black pepper. Serve warm.