Sunday, November 10, 2013

Bacon-Lettuce-Tomato Pasta

When I was unpacking my Crop Share box I kept staring at the romaine and grape tomatoes and thinking, "mmm BLTs."  But grape tomatoes aren't exactly the best suited type of tomato for making a BLT sandwich, and since I've been posting far too many healthy recipes on here, it was high time to release the kraken, and by kraken I mean...BLT Pasta!  So if you're looking to use up all of your romaine and tomatoes in one fell swoop that isn't in salad form, then this pasta is for you.

Bacon-Lettuce-Tomato Pasta

12 oz spaghetti (I use Bio Nature's gluten free as it tastes like fresh pasta)
1/2 lb thick cut bacon, cubed (Boar's Head bacon is gluten free and generally just darn delicious)
1 pint grape tomatoes, halved
3 green onions, ends trimmed and diced
1 head romaine, rough chopped
Ground black pepper

Cook pasta to package directions.

While pasta is cooking, heat a skillet over medium high heat.  Add in bacon and cook until much of the fat has liquefied and the bacon begins to slightly brown (you can use turkey bacon to cut down on the fat, but you will likely need to add additional oil in the end as you won't get much from the turkey bacon, and yes, everything gets cooked in the bacon fat here, *gasp*).  About 3-5 minutes.  Add in tomatoes and green onions and cook until tomatoes begin to burst and they'll start to thicken the sauce.  Toss in chopped romaine and cook for an additional 3 minutes or until it is wilted.  Remove skillet from heat.

Drain pasta and add to skillet.  Toss to evenly coat pasta and season to taste with fresh, ground black pepper.

Serve to husband and wait approximately 4.3 seconds to hear, "Oh my gosh I love you so much" said through a mouth full of pasta.

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