BLT Pasta
Photography: Photo: Sang An; 
| Servings:Makes 4 servings | Prep Time:25 minutes | Cook Time:n/a |
Nutritional Info
Ingredients
- 16 ounces rigatoni or penne
- 12 slices bacon
- 1 7-ounce package arugula leaves
- 1 pint grape or cherry tomatoes, quartered
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- cholesterol:61 mg
- calories from fat:37 %
- saturated fat:8 g
- sodium:1,543 mg
- sugar:6 g
- carbohydrate:68 g
- fiber:8 g
- fat:26 g
- calories:633
directions
Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.
Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta.
Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
Tip: Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.
