PASTA WITH ROASTED VEGETABLES AND BACON
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
- Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
- Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.
BACON 'N' VEGGIE PASTA
"When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish," notes Muriel Hollenbeck of Sedalia, Colorado. "I love recipes like this one that bring compliments and don't keep me in the kitchen too long."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 13 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. , Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 289mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY
Here's what you need: thick cut bacon, chicken breast, seasoned salt, pepper, small onion, asparagus, garlic, fresh spinach, sun-dried tomato, milk, rotini pasta, shredded parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, crisp the bacon on medium heat.
- Drain excess grease so there's about 3 tablespoons left in the pot.
- Add in the chicken, season with half of the seasoned salt and pepper, and cook.
- Once the chicken is nicely browned, remove it from the pan but leave the bacon.
- Add in the onion and asparagus. Stir until the onions begin to become translucent.
- Add the garlic and spinach. Stir until spinach is wilted.
- Add in the sun-dried tomatoes and season with remaining salt and pepper.
- Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
- Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
- Stir in chicken and parmesan cheese and mix until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 79 grams, Fat 24 grams, Fiber 5 grams, Protein 60 grams, Sugar 19 grams
BACON AND VEGETABLE PASTA BAKE
Easy pasta bake that I often fall back on when I want dinner ready quickly. When in a rush after work I microwave the vegetables to soften but if you have time I think that the end result is better if you sauté them. Sometimes I'll add some Italian Herbs to this. But its really just a lazy dinner.
Provided by Calms79
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (190°C fan forced). Grease a 6cm deep, 28cm x 35cm baking dish.
- Cook pasta to packet directions in lots of salted water.
- Meanwhile, cook bacon under grill until brown and almost crispy, chop and set aside.
- Add zucchini, carrot and celery to a microwave safe bowl with a dash of water, cover and microwave on high for 4 - 5 minutes or until carrot is tender.
- Drain pasta and return to the pot. Add zucchini, carrot, celery, mushrooms, capsicum, baby spinach, bacon and passata and stir to combine.
- Add to greased baking dish and top with cheese. Bake for 25-30 minutes or until golden. Serve with salad and garlic bread if you have the time or inclination.
Nutrition Facts : Calories 610.1, Fat 26.1, SaturatedFat 12.4, Cholesterol 51.6, Sodium 1269.3, Carbohydrate 75.6, Fiber 11.9, Sugar 8.6, Protein 23.3
CREAMY BACON VEGETABLE PASTA SKILLET
Pasta and onions are cooked in a skillet with chicken broth before being joined by cream cheese and assorted veggies. Top with bacon and Parmesan to serve.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
- Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
- Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 6 g, Protein 10 g
BACON AND ROASTED VEGETABLE PASTA BAKE
Make and share this Bacon and Roasted Vegetable Pasta Bake recipe from Food.com.
Provided by samcp4
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
- Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
- Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
- Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
- The tomato sauce should also be thick by now.
- Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
- Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
- Cook the pasta in boiling water until al dente, drain and stir into the mix.
- Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
- Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
- Add the cheese and black pepper, stir until combined.
- Pour the cheese sauce over the pasta mix.
- Cook at 170c for 30 mins or until golden brown on top.
Nutrition Facts : Calories 754.1, Fat 32.4, SaturatedFat 16, Cholesterol 78.2, Sodium 421.1, Carbohydrate 92.7, Fiber 13.9, Sugar 12.3, Protein 27.9
TOMATO AND BACON PASTA BAKE
This is a fantastic twist on an ordinary pasta bake. Quick and easy to make, and one which you can use forever! Serve with fresh bread and a salad.
Provided by Jayne
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan or skillet, add onion, bacon, salt, and pepper. Cook until bacon is crispy and onion is soft. Drain fat. Pour in tomato soup and stir; bring to boil. Reduce heat to low; add 1 cup Cheddar cheese and the milk. Stir until cheese is melted.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine sauce with pasta in a baking dish. Sprinkle with remaining 1 cup cheese. Place under the oven broiler until sauce is thick and cheese browned, 3 to 5 minutes.
Nutrition Facts : Calories 712.3 calories, Carbohydrate 49.2 g, Cholesterol 92.4 mg, Fat 45 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 20.2 g, Sodium 1173.6 mg, Sugar 8.3 g
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