BLT Pasta is such an easy weeknight dinner ready in 30 minutes! Packed full of linguine, crispy bacon, burst tomatoes, and spinach this pasta is so fresh and delicious!
One of our new favorite pasta dinners as we start heading into spring! I love cherry tomatoes because they tend to still have plenty of flavor year round! Especially in a dish like this where we can get them in a hot skillet and they release all of their juicy goodness! This is kind of a lighter pasta dish. It's really fresh tasting, like a BLT of course just with pasta instead! It's not heavy on the sauce, but still nice and filling too. Plenty of juicy tomatoes, fresh onions, lots of garlic, and a nice pop of lemon juice make this one totally drool worthy! The onions are cooked in the bacon grease which adds tons of good flavor! The sauce basically comes from the cooked tomatoes and the lemon and then we add another layer of goodness with some parmesan cheese at the end! The best part of course is that this is a nice meal in one, and it comes together in only 30 minutes of total cook time! If you're now craving even more cherry tomato goodness, try out or Roasted Tomato Pesto Pasta soon too!
BLT Pasta Recipe Notes and Tips:
- We used linguine pasta for this recipe, but any long cut pasta will do! You can use spaghetti, angel hair pasta, or fettuccini as well.
- Use fresh onions for this recipe! I know some people like to swap with onion powder, but fresh is best here. You can use red, white, yellow, or even green onion! If using green onion for a more mild onion flavor, use the white parts to cook then the green parts for garnish.
- Make sure to use fresh lemon juice! As I always say, keep a few lemons on hand for dishes like this one! Bottled lemon juice does not taste the same and won't work well here.
- I used 6 slices of a nice thick cut bacon to test this recipe out. Any bacon you have will work fine, and feel free to make as many slices as you want in your pasta! You can even cook up a full pound if you like lots of meat!
- This meal is best served right away after cooking. Leftovers can be stored in the fridge in a container for up to 3 days if you want. But, we really liked this one best when it was eaten hot and fresh!
- 8 Ounces Linguine or other long cut pasta
- 6 Strips Bacon
- 1 Cup Sliced Onion
- 1 Pint Cherry or Grape Tomatoes cut in half
- 3 Cloves Garlic minced
- 2 Cups Fresh Baby Spinach roughly chopped
- 2 teaspoons Fresh Lemon Juice
- Salt and pepper to taste
- ½ Cup Parmesan Cheese
- Fresh Parsley to garnish Optional
- Have all the ingredients measured and chopped so they are ready to add in when needed.
- Cook pasta according to package directions. When done, reserve ½ cup of the liquid. Drain and set aside.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to paper towels to drain. Reserve 1 tablespoon of rendered drippings and pour off the rest.
- Saute onions until soft and beginning to brown. Add tomatoes and garlic and cook for about 2 minutes. Add the spinach to the skillet and cook until wilted, about 2 more minutes.
- Add the cooked linguine and the reserved liquid to the skillet. Toss to combine everything. Add the bacon, lemon juice, and salt and pepper to taste. Toss once more to combine.
- Sprinkle on the cheese and garnish with parsley.