Bacon Tomato Broccoli Pasta Recipes

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ONE-POT BACON BROCCOLI PASTA



One-Pot Bacon Broccoli Pasta image

This One-Pot Bacon Broccoli Pasta comes together in less than 20 minutes. It's a great easy Italian recipe to keep in your file.

Provided by Christy Denney

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 strips of bacon (cut into chunks)
2 cloves garlic (minced)
2 cups dry rigatoni pasta ((or other small shape like penne))
2 cups heavy cream
1 1/2 cups low-sodium chicken broth
1/2 teaspoon salt ((and pepper to taste))
1/4 teaspoon crushed red pepper
2 cups broccoli florets
1/4 cup grated Parmesan cheese ((more for sprinkling on top))

Steps:

  • In a large saucepan, pot or Dutch oven, cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot.
  • Add the garlic and sautee for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
  • Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the Parmesan and reserved bacon.
  • Serve immediately and top with additional Parmesan.

BACON, TOMATO & BROCCOLI PASTA



Bacon, tomato & broccoli pasta image

Serve up pasta pronto. This midweek spaghetti supper is ready in a flash. Serve with grated Parmesan cheese

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 7

350g pack cherry tomato
2 tbsp olive oil
2 garlic cloves , finely chopped
140g purple sprouting broccoli
140g spaghetti
½ x 155g pack streaky bacon lardon
2 tbsp grated parmesan , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
  • Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.
  • Drain the spaghetti and toss together with the lardons, half the tomatoes (leave the remaining tomatoes on the tray until cold, then cover and chill for frittata, see 'goes well with') and the broccoli. Scatter over the grated Parmesan and serve.

Nutrition Facts : Calories 572 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 31 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

PASTA WITH BACON AND TOMATOES



Pasta with Bacon and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds plum tomatoes (about 10)
6 strips thick-cut bacon, chopped
1 medium onion, halved and thinly sliced
1/2 cup dry white wine
Pinch of crushed red pepper flakes
12 ounces spaghetti
1/4 cup fresh flat-leaf parsley or basil, chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
  • Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
  • Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
  • Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

BACON AND TOMATO PASTA



Bacon and Tomato Pasta image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

  • In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
  • In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
  • Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BACON & TOMATO SPAGHETTI



Bacon & Tomato Spaghetti image

Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese.

Nutrition Facts :

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

BROCCOLI AND TOMATO PASTA SALAD



Broccoli and Tomato Pasta Salad image

Make and share this Broccoli and Tomato Pasta Salad recipe from Food.com.

Provided by ellie_

Categories     Strawberry

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
2 cups small broccoli florets
1/2 lb pasta, cooked,drained and cooled
2 kiwi fruits, sliced
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried basil
1 pint sliced strawberry
1 cup cherry tomatoes
1 tablespoon bacon bits
2 tablespoons red wine vinegar
1 cup crumbled feta cheese

Steps:

  • Heat 1/4 cup oil in skillet over med.
  • high heat.
  • Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
  • Remove from heat and cool.
  • Put broccoli mixture and pasta in bowl and toss.
  • Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
  • Mix together remaining oil and vinegar and pour over salad.
  • Toss.
  • Crumble feta cheese over top of salad and toss.
  • Refrigerate until ready to serve.

RAMP PASTA WITH TOMATO AND BACON



Ramp Pasta with Tomato and Bacon image

Try this quick and easy pasta dish whenever you can get your hands on fresh ramps. Combined with tomatoes, capers, and bacon--this pasta is a winner.

Provided by Lena

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 8

3 medium tomatoes, chopped
1 cup ramp, wild leek
1 teaspoon capers
3 tablespoons extra-virgin olive oil, divided
salt and freshly ground black pepper to taste
1 pound penne pasta
4 slices bacon, finely chopped
1 pinch white sugar, or to taste

Steps:

  • Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato.
  • Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop.
  • Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar.
  • Drain penne and mix with sauce.

Nutrition Facts : Calories 629.9 calories, Carbohydrate 89.8 g, Cholesterol 15 mg, Fat 22.9 g, Fiber 5.4 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 219.4 mg, Sugar 7.3 g

BACON & BROCCOLI PASTA



Bacon & broccoli pasta image

A quick and tasty pasta dish that goes from pot to plate in just 20 minutes making it an ideal midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 5

500g pack shaped pasta (we used farfalle)
1 head broccoli , about 300g, cut into small florets
8 rashers smoked bacon , cut into large pieces
5 tbsp pesto
grated parmesan (or vegetarian alternative), to serve

Steps:

  • Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
  • While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.

Nutrition Facts : Calories 655 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.72 milligram of sodium

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