Bacon N Veggie Pasta Recipes

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PASTA WITH ROASTED VEGETABLES AND BACON



Pasta with Roasted Vegetables and Bacon image

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

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

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



Bacon 'n' Veggie Pasta image

"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

2 cans (14-1/2 ounces each) stewed tomatoes
2 cups fresh broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

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



One-pot Creamy Chicken Bacon Veggie Pasta Recipe by Tasty image

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

5 strips thick cut bacon, sliced
1 lb chicken breast, cubed
1 teaspoon seasoned salt
pepper, to taste
1 small onion, sliced
½ lb asparagus, cut into 1-inch or 2 1/2 cm long pieces
3 cloves garlic, minced
2 cups fresh spinach
⅓ cup sun-dried tomato, roughly chopped
6 cups milk
1 lb rotini pasta
1 ¼ cups shredded parmesan cheese

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 'N' VEGGIE PASTA



Bacon 'N' Veggie Pasta image

'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 Allrecipes Member

Time 45m

Yield 13

Number Of Ingredients 14

2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon dried basil
4 strip (blank)s bacon strips, diced
½ pound fresh mushrooms, sliced
⅓ cup chopped green pepper
¼ cup chopped onion
2 garlic clove (blank)s garlic cloves, minced
16 ounces uncooked medium shell pasta
¼ cup shredded Parmesan cheese

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 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 202 calories, Carbohydrate 32.2 g, Cholesterol 7.3 mg, Fat 5.4 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 323.3 mg, Sugar 4.6 g

BACON 'N' VEGGIE PASTA



Bacon 'N' Veggie Pasta image

'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 Allrecipes Member

Time 45m

Yield 13

Number Of Ingredients 14

2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
½ teaspoon salt
½ teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon dried basil
4 strip (blank)s bacon strips, diced
½ pound fresh mushrooms, sliced
⅓ cup chopped green pepper
¼ cup chopped onion
2 garlic clove (blank)s garlic cloves, minced
16 ounces uncooked medium shell pasta
¼ cup shredded Parmesan cheese

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 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 202 calories, Carbohydrate 32.2 g, Cholesterol 7.3 mg, Fat 5.4 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 323.3 mg, Sugar 4.6 g

CREAMY BACON VEGETABLE PASTA SKILLET



Creamy Bacon Vegetable Pasta Skillet image

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

4 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1 onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 cups elbow macaroni, uncooked
4 cups cut-up mixed fresh vegetables (broccoli florets, sliced carrots, red pepper strips)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese

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 'N' VEGGIE PASTA



Bacon 'n' Veggie Pasta image

Make and share this Bacon 'n' Veggie Pasta recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can stewed tomatoes
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/4 teaspoon salt
1/4 teaspoon italian seasoning
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
2 slices bacon, diced
1/4 lb fresh mushrooms, sliced
1/4 cup chopped green pepper
1/8 cup chopped onion
1 garlic clove, minced
8 ounces uncooked medium pasta shells
1/4 cup shredded parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients and bring to a boil.
  • Reduce heat, cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
  • Cook the pasta according to package directions.
  • Drain and place in a serving bowl.
  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 tablespoon drippings.
  • In the drippings, saute the mushrooms, green pepper, onion and garlic until tender and add to tomato mixture and heat through.
  • Top pasta with vegetable mixture.
  • Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 228, Fat 5.5, SaturatedFat 2, Cholesterol 8.8, Sodium 400.4, Carbohydrate 36.2, Fiber 2.6, Sugar 5, Protein 9.3

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