Parmesan BLT Whole Wheat Pasta
Bringing together the vibrant flavors of roasted cherry tomatoes, crispy bacon, and earthy spinach, this pasta dish is a delightful medley of savory ingredients that come together in a symphony of taste and texture. Tossed with whole wheat fettuccine and parmesan cheese, this dish is a comforting and satisfying meal that's perfect for a cozy night in.
— Constant Cookbook
Ingredients
- 4 cups cherry or grape tomatoes
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound whole wheat fettucini or spaghetti noodles
- 3 tablespoons extra virgin olive oil
- 1 pound bacon, cooked and crumbled (I used ready made bacon that just needs microwaved)
- 4 cups thinly sliced baby spinach leaves
- 1 cup shredded parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place cherry tomatoes onto a large baking sheet lined with a silpat liner or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 10-12 minutes, until tomatoes collapse. Remove and set aside.
- Cook pasta according to package directions. Drain. Place oil into large rimmed skillet over medium heat. Toss in cooked pasta then stir in bacon crumbles, baby spinach, parmesan cheese, salt and pepper. Toss gently and cook until heated through. Gently toss in roasted tomatoes. Add additional olive oil as desired. Serve warm.
Yield
8-10 Servings
Nutrition
- Calories: 473 kcal
- Carbohydrate Content: 38 g
- Protein Content: 16 g
- Fat Content: 28 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 37 mg
- Sodium Content: 654 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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