I call this BLT pasta: bacon, lettuce (actually spinach) and tomato pasta. This is a light, delicious pasta that I cannot wait to make during the summer with fresh tomatoes! Roasting the tomatoes may seem like a tedious step, but it truly makes the tomato flavor fantastic!
2 Tbsps Olive Oil
2 Cloves of Garlic
3 or 4 Cups of Grape Tomatoes
4 or 5 Slices of Bacon
1 lb Whole Wheat Spaghetti
2 Tbsps Butter
1/2 Cup White Wine
6oz Fresh Spinach
Parmesan Cheese
Place the olive oil in a baking dish to coat the bottom. Add the garlic and tomatoes and mix around to coat with olive oil. Sprinkle with salt and pepper and place in a preheated 400 degree oven and roast for 15-20 minutes.
Bring a salted pot of water to boil and cook the pasta according to the package directions. When al dente, drain the pasta and set aside.
While tomatoes roast, cook the bacon in a large skillet until crispy over medium heat. Once crispy, remove the bacon from the skillet and set aside. Lower the heat to medium low and add the butter. Mix the butter around the pan to incorporate with the bacon grease. Once the tomatoes are finished roasting, add the tomatoes and garlic to the skillet. Add the wine and stir to combine. Tomatoes should begin to burst. Once pasta is cooked, add the spinach to the pan and let it wilt slightly. Add the pasta into the skillet and mix. Remove pan from heat and serve topped with Parmesan cheese.
