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BLT Skillet

 BLT Skillet
This weeknight meal is fast and reminiscent of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet extra flavor and texture. —Edrie O'Brien, Denver, Colorado
2 ServingsPrep/Total Time: 25 min.


  • 4 ounces uncooked whole wheat linguine
  • 4 bacon strips, cut into 1-1/2-inch pieces
  • 1 plum tomato, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley


  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, cook bacon over medium heat until crisp. Remove to paper
  • towels; drain, reserving 1 teaspoon drippings.
  • In the drippings, saute tomato and garlic for 1-2 minutes or until
  • heated through. Stir in the bacon, lemon juice, salt and pepper.
  • Drain linguine; add to the skillet. Sprinkle with cheese and parsley;
  • toss to coat. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups equals 302 calories, 10 g fat (3 g saturated fat), 20 mg cholesterol, 670 mg sodium, 45 g carbohydrate, 7 g fiber, 13 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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BLT Skillet (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.