Bacon Vegetable Spaghetti Toss Recipes

SPAGHETTI WITH BACON

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

BACON 'N' VEGGIE PASTA

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.

BACON-VEGETABLE SPAGHETTI TOSS

Steps:

• Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
• Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
• Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
• Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.

CREAMY BACON VEGETABLE PASTA SKILLET

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.

PASTA WITH ROASTED VEGETABLES AND BACON

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 AND VEGETABLE PASTA BAKE

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.

PASTA AND VEGETABLE TOSS

Steps:

• Cook fetuccini according to package directions and drain keep warm.
• In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
• Add water, bouillon and vegetables.
• Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
• Toss with hot fetuccini.
• Serve immediately.
• Refrigerate leftovers.