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August 2, 2011
Bacon & Broccoli Pasta
Homestyle Pasta
Prep time:
14 minutescooking time:
23 minutes“Because of the broccoli, bacon and nuts, my brother and I called this 'crunchy wheels.'”
Ingredients
Serves 4
- 8 ounces wagon wheel pasta
- 1 teaspoon olive oil
- 8 ounces lean bacon, cut into 2-inch pieces
- 1/2 cup walnut halves
- 1 medium bunch broccoli, broken into florets
- 4 large carrots, thinly sliced
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Cook pasta using package directions, adding olive oil; drain pasta. Rinse pasta with cool water; drain again.
2
Cook bacon in a large skillet over medium-high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain, reserving drippings in skillet.
3
Sauté walnuts in drippings in skillet until walnuts begin to brown, about 5 minutes. Transfer to paper towels to drain.
4
Place enough water to cover the broccoli and carrots in a large saucepan. Bring to a boil over medium-high heat. Cook vegetables until crisp-tender, about 10 minutes; drain.
5
Combine the pasta, bacon, walnuts and vegetables in a large bowl and toss to mix. Add Parmesan, butter, salt and black pepper and mix well. Serve at room temperature.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma sometimes turned this dish into an Asian dish by substituting cashews for the walnuts and soy sauce for the Parmesan. She served the mixture over chow mein noodles, crunchy rice noodles or hot cooked rice.
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