This is yet another recipe that came out of me gazing into my fridge at the leftover bins, figuring out if there was a sensible combination of ingredients that were leftover or not designated for something else.
You KNOW I always have bacon on hand, but what else was lounging around in there waiting to be discovered…and then it hit me. Out of all the times I have made pasta primavera, I have never added bacon to it.
THIS NEEDED TO BE ADDRESSED.
What is Pasta Primavera?
Pasta primavera translates to “Spring Pasta,” and is basically pasta in a light Parmesan cream sauce tossed with any number of different cooked veggies from asparagus to tomatoes to squash.
I didn’t have cream or Parmesan cheese or asparagus or tomatoes or squash…but I DID have fresh corn and baby spinach and pasta and feta cheese…and bacon.
And while you might think this delectable dish originated in Italy, as the story goes it was first created back in the 1970s in New York City. And so I figured that was license enough for me to do my own bacon-filled spin on it.
And while I was at it, I figured there was probably a way to make it all in one pot. Less time for clean-up and more time for dessert!
ingredients needed for this scrumptious pasta!
here’s how you make this bacon pasta supper!
STEP 1: Heat a large Dutch oven over medium-high heat and add 12 ounces of chopped bacon, stirring it up until it is nice and crisp. Scoop the bacon out with a slotted spoon and let it drain on paper towels, leaving the drippings in the pot.
STEP 2: Add a peeled and chopped onion to the drippings and cook it up, stirring frequently until the onion softens and begins to brown. Add 4 cups of chicken broth, a quarter cup of tomato paste and a pinch each of salt and pepper and give it all a good stir.
STEP 3: Add 10 ounces of short pasta (like penne or bow-ties), give it all a stir, put the lid on the pot and let it cook for the amount of time indicated on the pasta box. Taste and if you think it needs more time, give it another minute or two (and add water if it looks too dry).
STEP 4: Once the pasta is cooked to your liking, add 5 ounces of baby spinach and the kernels from four ears of corn and stir until the spinach is wilted. Stir in the bacon and add salt and pepper as needed.
STEP 5: Divide pasta evenly among 4 bowls, top with some crumbled feta cheese and serve it up!
Now that’s what I call a bowl of bacon pasta primavera deliciousness!
More Tips for making this flavorful pasta!
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
If you are making this outside of fresh corn season, then yes! Thaw out a cup and a half of frozen corn…with all the other flavors going on it will do just fine.
One million percent yes – that’s one of the great things about primavera! Cherry tomatoes, cooked broccoli or green beans would all be delicious!
Pop your question in the comments section below and I promise to answer pronto.
Which just goes to show you, time spent gazing into the heart of your refrigerator is almost always time well spent!
Bacon Pasta Primavera
This recipe for a one pot combo of pasta mixed with bacon and veggies and topped with feta cheese will have them asking for seconds!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12 ounces thick cut bacon, cut into 1-inch pieces
- 1 large sweet onion, peeled and chopped
- 4 cups chicken broth
- ¼ cup tomato paste
- 1 teaspoon sea salt
- Kernels from 4 ears of corn
- ½ teaspoon black pepper
- 10 ounces short pasta
- 5 ounces fresh baby spinach
- 4 ounces feta cheese, crumbled
Instructions
- Heat a large Dutch oven over medium-high heat and add bacon, stirring it up until it is nice and crisp. Scoop the bacon out with a slotted spoon and let it drain on paper towels, leaving the drippings in the pot.
- Add the chopped onion to the drippings and cook it up, stirring frequently until the onion softens and begins to brown. Add broth, tomato paste, salt, and pepper and give it all a good stir.
- Add pasta, give it all a stir, put the lid on the pot and let it cook for the amount of time indicated on the pasta box. Taste and if you think it needs more time, give it another minute or two (and add water if it looks too dry).
- Once the pasta is cooked to your liking, add the corn and spinach and stir until the spinach is wilted. Stir in the bacon and add salt and pepper as needed.
- Divide pasta evenly among 4 bowls, top with feta cheese and serve it up!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER PRIMAVERA RECIPES WE LOVE!
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