Monday, June 3, 2013

BLT Pasta

Gypsy Slow Down

A thunderstorm was pounding on my windshield on the way home from work and when I got in the door it had stopped and the driveway was steamy and the air was humid. I like those summer storms. Tonight for dinner I was planning to make pasta alfredo because it's so easy and so few ingredients; cream, garlic, parm, pasta and salt and pepper, perfect for a Monday. But we were out of parmesan so instead I stared blankly in the fridge. I wanted to cook since we are doing pretty well saving for a house down payment (actually I really wanted to give up and go for chinese...). But we had bacon, cream and these really lovely tomatoes sitting on the counter so voila, BLT pasta. Except no lettuce but parsley from the garden. I made a garlic cream sauce with mozzarella cheese and then tossed whole wheat pasta with crumbled bacon, fresh tomato slices and parsley. It only took about 15 minutes and was really fresh and delicious with a red wine spritzer; a little tonic water, red wine and a splash of peach juice. 

Gypsy Slow Down

BLT Pasta ~ Serves 2-4

6-7 pieces of bacon, cooked and 2 tablespoons of bacon grease reserved
2 large cloves of garlic, minced
1 cup heavy cream
6 ounces mozzarella cheese, shredded
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 ripe medium tomatoes, chopped
Whole wheat pasta, cooked (about 2/3 of the box)

In 2 tablespoons of the bacon grease, cook garlic over medium heat until fragrant but not browned. Add heavy cream and bring to a boil. Simmer for 2 to 3 minutes until cooked down a small amount. Add salt and pepper and cheese. Stir until creamy and add to cooked pasta, toss. Add tomatoes, bacon pieces and parsley and toss lightly. Serve and Enjoy.

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Happy Monday!

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