Simple, quick meal with lots of flavor. I added more tomatoes and a bit more pasta to stretch the bacon and portion size. Delicious!
Ingredients
6 oz uncooked whole wheat linguine
5 pieces nitrate-free bacon, cut into 1-1/2-inch pieces
4 plum tomato, cut into 1-inch pieces
2 garlic cloves, minced
2 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
2 Tbsp Parmesan cheese, grated
1 Tbsp fresh parsley, minced
Instructions
Bring 2 quarts of water to a rolling boil in a medium pot; add pasta and cook 8-10 minutes or until al dente. Drain and keep warm.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute tomato and garlic for 1-2 minutes or until heated through in the drippings over medium heat. Stir in the bacon, lemon juice, salt and pepper.
Toss the cooked linguine with the tomato mixture in the skillet and sprinkle with cheese and parsley; toss to coat. Serve hot.