Summer Herb Spaghetti With Crumbled Bacon Recipes

SPAGHETTINI WITH BACON, MUSHROOMS AND HERBS

Spaghettini With Bacon, Mushrooms and Herbs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Pinch of red pepper flakes
3 tablespoons tomato paste
12 ounces mixed mushrooms, sliced
12 ounces spaghettini
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Grated parmesan cheese, for topping (optional)

Steps:

Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell

Nutrition Facts : Calories 716, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 61 milligrams, Sodium 1,156 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 23 grams

SPAGHETTI WITH BACON

Spaghetti with Bacon image

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 ounces uncooked spaghetti
1/2 pound bacon strips, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
Minced fresh parsley, optional

Steps:

Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.

Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPAGHETTI WITH BACON

Spaghetti with Bacon image

Great simple pasta dish. Good to have the night before a race. This is also good with sauteed shrimp.

Provided by Alma G.

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

1 (16 ounce) package spaghetti
¼ cup olive oil
8 slices bacon, cut into 1/4 inch pieces
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 42.7 g, Cholesterol 19 mg, Fat 20.2 g, Fiber 1.9 g, Protein 10.8 g, SaturatedFat 5.3 g, Sodium 239.1 mg, Sugar 1.5 g

SUMMER SPAGHETTI

Summer Spaghetti image

This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.

Provided by Dona England

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb spaghetti, cooked al dente
1/4 cup green olives
1 bell pepper, diced
3 garlic cloves, minced
1/2 English cucumber, diced
1/4 teaspoon dried oregano
1/2 cup feta cheese
1/4 cup red onion, diced
2 tomatoes, diced
1 (16 ounce) can white beans, drained and rinsed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil, chopped
salt and pepper

Steps:

Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8

SPAGHETTI WITH PARMESAN AND BACON

Spaghetti with Parmesan and Bacon image

Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.

Provided by ACADO™ Avocado Oil

Categories Meat and Poultry Recipes Pork

Time 47m

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package spaghetti
6 slices bacon
3 eggs
½ cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons avocado oil (such as Acado™)
1 cup frozen petite peas, thawed
2 cloves garlic, chopped
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
Whisk eggs, milk, salt, and pepper together in a bowl.
Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.

Nutrition Facts : Calories 735.1 calories, Carbohydrate 94.2 g, Cholesterol 171.4 mg, Fat 23.3 g, Fiber 6.1 g, Protein 34.5 g, SaturatedFat 7.6 g, Sodium 1208.8 mg, Sugar 4.9 g

SUMMER CARBONARA

Summer Carbonara image

Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. -Cathy Dudderar, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 large sweet onion, finely chopped
1 medium yellow summer squash, diced
1 medium zucchini, diced
2 garlic cloves, minced
4 plum tomatoes, seeded and chopped
2 large eggs, lightly beaten
1 cup grated Parmesan cheese
12 bacon strips, cooked and crumbled
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.

Nutrition Facts : Calories 508 calories, Fat 17g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 732mg sodium, Carbohydrate 66g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

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