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BLT Pasta

Photo: Justin Walker; Styling: Kaitlyn du Ross

Hands-on time 24 mins
Total time 24 mins
Yield Serves 4 (serving size: about 1 2/3 cups)
We love the look of mezze penne, a smaller version of regular penne, but you can use any short pasta you like. The "lettuce" in this BLT is actually tender baby spinach. You could also substitute peppery arugula or even baby kale.

Ingredients

  • 8 ounces uncooked mezze penne pasta
  • 6 center-cut bacon slices
  • 2 cups grape tomatoes, halved
  • 1/4 teaspoon kosher salt
  • 1 (6-ounce) package baby spinach
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce fresh Romano cheese, finely grated (about 1/4 cup)

Nutrition Information

  • calories 302
  • fat 5.7 g
  • satfat 3.1 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 14 g
  • carbohydrate 50 g
  • fiber 5 g
  • cholesterol 16 mg
  • iron 3 mg
  • sodium 512 mg
  • calcium 137 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 6 minutes or until crisp. Remove bacon from pan; crumble. Add tomatoes and salt to drippings in pan; cook 3 minutes or until tomatoes are tender, stirring occasionally. Add spinach and pasta to pan; cook 1 minute or just until spinach begins to wilt, stirring occasionally. Sprinkle pasta with bacon, pepper, and cheese.