Bacon Parmesan Summer Pasta
This light pasta recipe is loaded with your favorite veggies and gets a hefty dose of smoky flavor from the addition of bacon!
Servings 8 servings
Calories 594kcal
Ingredients
- 1 pound bacon
- 3 cups baby heirloom tomatoes
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound thin spaghetti noodles
- 1 cup finely diced white onion
- 1 1/2 cups fresh corn kernels
- 2 1/2 cups asparagus cut into 1-inch pieces
- 1 cup fresh grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly 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.
Nutrition
Calories: 594kcal | Carbohydrates: 54g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1027mg | Potassium: 563mg | Fiber: 4g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 18.6mg | Calcium: 184mg | Iron: 2.6mg