- 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.
1-1/2 cups: 314 calories, 11g fat (4g saturated fat), 23mg cholesterol, 682mg sodium, 46g carbohydrate (2g sugars, 7g fiber), 14g protein.
Dec 17, 2019I made this last night and it was sooo good. I put chilli and white button mushrooms in without parsley. Thank you for the recipe. Definitely making it again.
Nov 10, 2019This turned out good. I really liked it but my husband wasn’t too crazy about it. The fresh parsley was his main complaint. Maybe dried parsley would have been better. I really like that I didn’t have to do math to make a smaller meal. Serves 2.
Mar 31, 2019This dish is amazing and fairly cheap to make. My husband likes a bit of heat in his food so I chose canned tomatoes with green chiles. I also added diagonal sliced green onion, sliced black olives and grated fresh parmesan cheese over this dish before serving. We loved this recipe!!!
Dec 31, 1969
Simple, quick, delicious. Will make again soon!
Oct 3, 2017
Simple, yet delicious! I try a lot of Taste of Home recipes and this is one of the best. Family loves.
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!
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
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.
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!
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!