Sun-Dried Tomato Bacon Pasta
30-minute sun-dried tomato spaghetti with bacon is a quick and easy pasta dinner for busy nights. You only need a handful of ingredients and, once prepped, the dish is ready in the time it takes to boil the pasta.
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Servings: 4 servings
Ingredients
- 8 ounces thick spaghetti
- 4 slices bacon sliced into small pieces
- 4 cloves garlic minced
- 4- ounces oil-packed julienned sun-dried tomatoes packed in herb oil see note
- 1/2 cup chopped parsley
- Juice of 1 lemon
- 2 tablespoons grated Parmesan cheese
Instructions
- Boil the pasta according to package directions. Reserve 1/4 cup of the starchy pasta water before draining the spaghetti.
- In a large skillet, cook the bacon until its fat is rendered and the bacon is crispy (about 8 to 10 minutes). Add the garlic and tomatoes and stir. Cook for a few minutes until the tomatoes are warmed through.
- Add the parsley, reserved pasta water, cooked pasta and lemon juice. Toss the pasta to combine. Top with the cheese and serve.
Notes
I like to use California Sun-Dry julienned tomatoes packed in herb oil. I basically use half of a 7-ounce jar for the recipe (both the tomatoes and oil).
Nutrition Estimate
Calories: 440kcal | Carbohydrates: 52g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 366mg | Potassium: 707mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1032IU | Vitamin C: 43mg | Calcium: 65mg | Iron: 2mg
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