Creamy BLT Pasta
Try this Creamy BLT Pasta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 pint cherry tomatoes halved
- salt & pepper
- 1/2 tsp. crushed red pepper
- 6 slices bacon chopped
- 2 large cloves garlic chopped
- 1 lb. fusili long pasta
- 1 sm. onion chopped
- 3 tbsp. sun-dried tomato pesto - i used and loving this on
- 3/4 cups heavy cream
- 1 1/2 cup shredded parmigiano-reggiano cheese
- 6 oz. bag baby spinach
- Carbohydrate 4.71503948365977 g
- Cholesterol 61.3035606211209 mg
- Fat 25.290058965816 g
- Fiber 0.671466686811086 g
- Protein 13.6501025426295 g
- Saturated Fat 11.9443357678774 g
- Serving Size 1 1 -8 (188g)
- Sodium 718.81642979522 mg
- Sugar 4.04357279684868 g
- Trans Fat 2.13151445252046 g
- Calories 300 calories
Cook pasta according to package instructions or until al dente. Go light on salt. Drain; reserve ½ cup of pasta water.In a large skillet over medium heat, cook bacon until crisp at the edges, 3-5 minutes. Add the onion and cook until translucent. Add the garlic and crushed red pepper and cook, stirring for 1 minute.Stir in tomato pesto and cream; bring to a simmer. Stir in half the cheese until melted; then the reserved pasta cooking water; turn of the heat and stir in spinach. Add the pasta to the sauce and toss.Pile the pasta into a 9X13 casserole dish and top off with tomatoes and sprinkle with remaining cheese. Bake in preheated 500F oven until browned, about 8 minutes.Enjoy!
