Beet Noodles with Tomatoes, Feta and Bacon
Try this Beet Noodles with Tomatoes, Feta and Bacon recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
spring
- salt and pepper to taste
- 3-4 strips of bacon of choice
- 1 large (or 2 medium) red beets peeled, blade c/d
- 1/2 cup cherry tomatoes
- 1 large garlic clove finely minced
- 1 tablespoon chopped parsley to garnish
- 2-3 tablespoons crumbled feta cheese
- Carbohydrate 2.07637 g
- Cholesterol 0 mg
- Fat 0.09701 g
- Fiber 0.541200015425682 g
- Protein 0.47963 g
- Saturated Fat 0.014273 g
- Serving Size 1 1 Serving (41g)
- Sodium 40.0217864583334 mg
- Sugar 1.53516998457432 g
- Trans Fat 0.028411 g
- Calories 10 calories
Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon strips and cook until crisp, about 7 minutes. Transfer to a paper towel lined plate.Remove about half of the bacon fat from the skillet and set the skillet aside for 1-2 minutes to cool down and then place back over heat. Add in the beet noodles and toss for 1 minute or until the noodles begin to wilt. Then, add in the tomatoes, garlic, salt, pepper and cover and let cook for 5-7 minutes, uncovering occasionally to toss, or until beet noodles are wilted and cooked to al dente.Once done, transfer the beet noodle mixture to a serving platter, crumble over with the bacon and garnish with parsley and feta. Serve immediately.
