BLT Skillet Recipe
BLT Skillet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This quick weeknight meal reminds me of a BLT, with its chunks of bacon and tomato. The whole wheat linguine gives the skillet dish extra flavor and texture. —Edrie O'Brien, Denver, Colorado
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as BLT Skillet in Country Woman April/May 2009, p37

Nutritional Facts

1-1/2 cups: 302 calories, 10g fat (3g saturated fat), 20mg cholesterol, 670mg sodium, 45g carbohydrate (2g sugars, 7g fiber), 13g protein.

  • 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
  1. 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.
  2. In the drippings, saute tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper.
  3. Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat. Yield: 2 servings.
Originally published as BLT Skillet in Country Woman April/May 2009, p37

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Reviews forBLT Skillet

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cindylcan User ID: 8456616 269920
Reviewed Jul. 24, 2017

"Made this tonight, my whole family loved it! I doubled the recipe because I needed it to feed four. I made a side of fresh green beans, bread with oil, simple, delicious weeknight meal! Thanks for another great recipe Taste of Home!"

MY REVIEW
MarineMom_texas User ID: 31788 265079
Reviewed Apr. 23, 2017

"I made this tonight and give it five stars. Delicious. I used spaghetti instead of linguine since I didn't have any and followed another reviewer's advice and used a can of diced tomatoes. It was delicious. So quick and easy, too. We will have this again.

Volunteer Field Editor"

MY REVIEW
Lady Fingers User ID: 2682286 260013
Reviewed Jan. 20, 2017

"I made this recipe as written,except omitting the parsley. With a vegetable side, it made a nice dinner, light but filling. Next time I might add some olives, mild chile peppers, for a little more excitement."

MY REVIEW
Debglass11 User ID: 6300479 259903
Reviewed Jan. 19, 2017

"Made this last night for dinner and the guys loved it. I needed more than the recipe called for so increased quantities. Since I didn't have whole wheat pasta, I used a pound of angel hair. I also used a pound of bacon and a container of halved cherub tomatoes. I added more garlic and threw in a minced sweet onion. Lots of parmesan and a bit of the starchy cooking liquid from the pasta made a nice sauce. The lemon juice - I used a whole lemon - added a nice contrast to the dish. Try it!"

MY REVIEW
llheath User ID: 6590379 259750
Reviewed Jan. 16, 2017

"This is an absolutely delicious and easy to make casserole. I changed it up just a bit from the original recipe. My family enjoys the flavors of onion in nearly every dish where it's appropriate. I added about half a cup of minced onion. I also found in preparing it that I preferred to use a 14 and a half ounce can of diced tomatoes, as opposed to fresh tomatoes. I did not drain off the diced tomatoes as I found the dish can use a little bit of extra moisture. This recipe is a winner, and now in my regular rotation of dishes. It is just as good served as leftovers the next day. A hit with everyone I served to!"

MY REVIEW
Maggie123123 User ID: 8025434 253864
Reviewed Sep. 9, 2016

"Great weeknight dinner! quick to prepare and just delicious."

MY REVIEW
theresahill User ID: 6140480 253334
Reviewed Aug. 29, 2016

"The whole family loved this recipe. I should have tripled it because I had requests for seconds."

MY REVIEW
sd20 User ID: 5560294 250558
Reviewed Jul. 17, 2016

"Very good and next time will probably add a little more bacon. Very easy to make and I tripled the recipe and used regular linguini not whole wheat."

MY REVIEW
MrJoesWife User ID: 8651023 250334
Reviewed Jul. 11, 2016

"I made this tonight for my family and it was nearly all eaten. I had quadrupled the recipe because I have four kids and two are teens. It was very very good, and nice and lighter for a hot humid summer evening. I did add diced onion and fresh rosemary from the garden and a side of sliced, chilled cucumbers for a wonderful dinner. This recipe goes into the "keeper" file!!!"

MY REVIEW
tnea User ID: 7878350 250024
Reviewed Jul. 3, 2016

"Wonderful, Great way to use whole wheat pasta."

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