How To Make Bacon, Lettuce, and Tomato Pasta
Whip up a quick and easy dish with this bacon, lettuce, and tomato pasta that’s made with an extra zing of flavor from creme fraiche for a scrumptious bite.
Serves:
Ingredients
- 1tbspolive oil
- ½lbbacon,cut crosswise into 1-inch pieces
- 2garlic cloves,minced
- 2tsplemon zest
- ⅔cupcreme fraiche
- 2cupsditalini pasta
- 2cupscherry tomatoes,halved
- 4cupsbaby arugula,coarsely chopped
- salt and ground black pepper,to taste
- 1pinchcayenne pepper,or to taste
- 1tbspparmesan cheese,freshly shredded, or to taste
Instructions
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Pour the olive oil into a heavy skillet over medium heat, add the bacon, and cook for 5 to 8 minutes until almost crisp. Turn off the heat.
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Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons of bacon grease in the skillet.
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Stir minced garlic and lemon zest into bacon in the skillet and let cook in the residual heat for 2 to 3 minutes until fragrant. Stir the creme fraiche into bacon mixture.
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Bring a large pot of salted water to a boil and stir in ditalini. Cook for about 8 minutes until tender. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
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Return skillet to medium heat. Add tomatoes the cook and stir for about 1 minute until slightly softened. Mix in the arugula, stirring for about 30 seconds until wilted, and turn off the heat.
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Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.
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Serve warm and enjoy.
Nutrition
- Calories: 564.29kcal
- Fat: 34.90g
- Saturated Fat: 12.87g
- Trans Fat: 0.08g
- Monounsaturated Fat: 14.54g
- Polyunsaturated Fat: 4.75g
- Carbohydrates: 45.87g
- Fiber: 3.17g
- Sugar: 5.56g
- Protein: 16.74g
- Cholesterol: 58.41mg
- Sodium: 580.61mg
- Calcium: 109.38mg
- Potassium: 534.25mg
- Iron: 1.46mg
- Vitamin A: 122.24µg
- Vitamin C: 15.10mg
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