BLT Pasta #secretrecipeclub

It's back to school! Can you believe it?  Labor day is knocking out our doors.  I am not sure where the summer has gone but I will say I am ready for Fall. Hooded Sweatshirts.  Apple cider. Yep, count me in.

But before we bid summer good-bye the Secret Recipe Club is back for a special themed posting to celebrate quick snacks and meals. Perfect for those busy and stressful weeknights. 

I was assigned Wendy of A Day in the Life on the Farm.  A fellow former Group D member and a member of the ‪#‎thebookclubcookbookCC I have had the pleasure of reading her blog off and on for many years. Besides all of her blogging duties she stays busy with a grandchild, foreign exchange students, and a working farm with raising animals and fruit trees and vegetables. Some day we hope to be able to raise some animals and have a much larger garden. Not only does homemade/homegrown taste much better but it is so much fun to be able to show Miss O where the food we eat comes from.  I don't know how Wendy keeps it all up. 

After a bit of hunting I found this pasta dish. I always find pasta quick and easy plus super comforting.  I liked this one because it had some bacon and veggies. Meat for my man and veggies for all. Plus who doesn't like a BLT sandwich. This pasta is a BLT pasta.  Yum right?

This meal is perfect for a stressful evening. While the pasta is cooking you whip up some bacon and then saute the tomatoes, onions and spinach in the bacon grease. Once everything is cooked up you toss together along with some herb oil.  Fast and oh so delicious. 

Beside the pasta I also eyed these wonderful Salmon burgers and apple cider bundt cake and brownie hot fudge sundaes. Too bad you cannot live off of brownie hot fudge sundaes for too long.

BLT Pasta

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: entree bacon pasta tomato

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Ingredients (serves 6)

• 3/4 lb. Rotini (or whatever pasta you have on hand)
• 1/2 small onion, diced
• 1/2 lb. bacon, diced
• 1 pt. cherry tomatoes, halved
• salt and pepper to taste
• 1 pkg. organic baby spinach leaves
• 2 T. flavored dipping oil or olive oil mixed with 1 t. Italian Herbs
• Grated Parmesan Cheese for sprinkling 

Instructions

Cook the pasta according to package directions.

While pasta is boiling, cook bacon in large skillet over med high heat until crisp. Remove to a plate lined with paper towel. Pour off all but 1 T. of the bacon grease.

Return pan to burner over med high heat, add onions to pan and cook until tender, stirring to loosen any brown bits stuck to the bottom of the pan. Add the tomatoes, season with salt and pepper and cook until slightly softened. Add the spinach and toss until wilted.

Drain the pasta and immediately toss it with the vegetables. Add the dipping oil and toss to coat. Serve with the grated cheese.

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