Bacon Veg Pasta Recipe: Quick & Delicious Dinner Idea

If you’re looking for a comforting yet vibrant meal that blends smoky, savory bacon with fresh vegetables and al dente pasta, you’ve come to the right place. This bacon veg pasta recipe is an absolute crowd-pleaser, perfect for weeknight dinners or casual gatherings.

It combines the irresistible crispiness of bacon with a colorful medley of garden-fresh veggies, all tossed in a light, flavorful sauce that ties everything together beautifully.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and adaptable. It’s a fantastic way to sneak more vegetables into your diet without sacrificing any flavor.

Plus, it’s ready in under 30 minutes, making it ideal for those busy evenings when you need something satisfying but quick. Let’s dive into why this recipe is such a gem!

Why You’ll Love This Recipe

Bacon veg pasta is a delicious harmony of textures and flavors. The salty, crispy bacon perfectly complements the natural sweetness and crunch of the vegetables, creating a dish that’s both hearty and fresh.

It’s a versatile recipe that you can easily customize based on whatever veggies you have on hand.

This dish also strikes a great balance between indulgence and nutrition. You get the richness from the bacon and a variety of vitamins and fiber from the vegetables.

It’s a one-pan wonder if you choose to cook the pasta and veggies in one pot, which means less cleanup and more time to enjoy your meal.

Lastly, this recipe pairs well with a variety of pastas—penne, fusilli, or even spaghetti—so you can tailor it to your family’s preferences. Ready to whip up something delicious?

Let’s get started!

Ingredients

• 8 oz (225g) pasta (penne, fusilli, or your choice)
• 6 slices of bacon, chopped
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 tsp red chili flakes (optional, for a bit of heat)
• Fresh basil leaves for garnish
• Juice of 1/2 lemon

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander for draining pasta
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater for Parmesan cheese

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the bacon: While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
3. Sauté the aromatics: To the skillet with bacon fat, add the chopped onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add the vegetables: Toss in the diced zucchini and red bell pepper. Cook for 5-6 minutes, stirring occasionally until the vegetables start to soften. Add the cherry tomatoes and cook for an additional 2 minutes until they begin to blister.
5. Combine pasta and veggies: Add the cooked pasta to the skillet with the vegetables. Toss to combine and add in the fresh spinach. Stir until the spinach wilts, about 1-2 minutes.
6. Finish the sauce: Pour in the reserved pasta water a little at a time to loosen the mixture. Drizzle the olive oil and add the lemon juice, stirring well. Season with salt, pepper, and red chili flakes (if using).
7. Add cheese and bacon: Stir in the grated Parmesan cheese and crispy bacon pieces. Mix thoroughly so the cheese melts and coats the pasta evenly.
8. Garnish and serve: Remove the skillet from heat. Garnish with fresh basil leaves. Serve immediately for the best flavor and texture.

Tips & Variations

“Always reserve some pasta water! The starchy water helps to create a silky sauce that binds everything beautifully.”

Vegetable swaps: Feel free to swap zucchini and bell peppers with mushrooms, asparagus, or broccoli florets depending on the season or your preference.

Make it creamy: Stir in 1/4 cup of heavy cream or crème fraîche at the end for a richer sauce.

Herbs and spices: Add fresh thyme or oregano for a different aroma or sprinkle some smoked paprika for a smoky twist.

Vegetarian option: Replace bacon with smoked tempeh or crispy tofu to keep that smoky flavor but make it vegetarian-friendly.

Cheese options: Swap Parmesan for Pecorino Romano or even crumbled feta for a tangier profile.

Nutrition Facts

Serving Suggestions

This bacon veg pasta is wonderful on its own, but you can pair it with a crisp side salad for a refreshing contrast. A simple arugula and lemon vinaigrette salad works beautifully.

For garlic lovers, serve with warm garlic bread or try this Green Chile Cheese Bread Recipe for a spicy, cheesy twist.

Round out your meal with a light dessert like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or treat yourself to a sweet bite from the Glazed Twist Donut Recipe.

Conclusion

This bacon veg pasta recipe is a delightful, flavorful dish that brings together the best of both worlds—smoky, crispy bacon and fresh, vibrant vegetables. It’s easy enough for a weeknight dinner but special enough to impress guests.

The simplicity of the ingredients combined with the layers of flavor makes for a satisfying, well-rounded meal.

With adaptable veggies and optional add-ins, you can make this recipe your own every time you cook it. Whether you want it creamy, spicy, or packed with herbs, this pasta dish will always deliver.

Don’t forget to explore more recipes on the blog to complement your meals, and happy cooking!

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