- 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
- 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. Yield: 4 servings.
Reviews forBacon & Tomato Spaghetti
"Made it just as written with the exception of not adding the salt (dietary restrictions and enough in the bacon to flavour) ... didn't have commercial balsamic vinegairette so made my own. This was delicious ... a nice light alternative to traditional tomato sauce. Was a great meal for a warm day when everyone is tired of BBQ fare. Will definitely make it again!!"
"Great idea. I added some sauteed sweet onions. And used angel hair pasta. I didn't have fresh spinach so I added asparagus instead, it was amazing. I also only had a balsamic glaze, so I used my pork chop sauce recipe which is balsamic glaze, honey, thyme and garlic. It's one of my new favorite recipes!"
"This is a great recipe - so quick and simple to prepare and it is easy to tweak it to your personal preference. I love the addition of healthy greens. I used baby spinach, chard and kale. I saut?ed onion and garlic first, added a tablespoon of tomato paste and then 2 jars of home canned tomatoes along with the cherry tomatoes and bacon. I served this to a group of friends and it was a well received. Thank you for posting the recipe."
"We loved it. We had a lot of cherry tomatoes to finish. This was perfect."
"This recipe was amazing. So tasty. The bacon is a plus. I certainly will make this again and I will pass on this recipe."
"Tasted great until I added the balsamic vinaigrette -- I love it as a salad dressing, but didn't care for it in this recipe. I may try regular Italian dressing next time, or just use extra parmesan cheese for flavor."
"My family and I really like this ! I doubled this for my family of 5 and also used fettuccine noodles and added sliced baby portobella mushrooms to this. I will definitely make this again"
"I prepared this recipe for lunch today and give it a thumbs up. Delicious. It was easy to prepare and we loved it. Please don't confuse the balsamic vinaigrette for balsamic vinegar. It is not vinegar but a salad dressing. Big difference. We will be having this delicious dish again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."