Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. —Taste of Home Test Kitchen
Bacon & Tomato Spaghetti
Bacon & Tomato Spaghetti
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 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
Directions
- 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
1-1/4 cups: 407 calories, 17g fat (5g saturated fat), 21mg cholesterol, 880mg sodium, 49g carbohydrate (6g sugars, 3g fiber), 15g protein.
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