Really and truly, I think my family would eat pasta every single night for supper. It’s my personal favorite meal too! I love to make pasta on busy weeknights because they’re pretty complete meals…all you need is a salad and you’re good to go!
My Easy Weeknight BLT Pasta has all the bells and whistles of the traditional sandwich. It’s easy, it’s quick and it’s delish!
Happy Thursday! xx
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Easy Weeknight BLT Pasta
- Prep Time: 20 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 1x
Description
This easy weeknight supper has all the flavors of a traditional BLT sandwich but in pasta form! Enjoy!
Ingredients
Scale
- 1 pint of cherry tomatoes
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped
- 1 (8 oz) package or portion of pancetta, diced (you could sub with bacon if you want!)
- 3 cloves of garlic, chopped
- 1 (16 oz) package of frozen spinach, thawed and all excess water drained out (see tip below!)
- grated Parmesan cheese to garnish
- 1 pound of your favorite short cut pasta (we use gluten-free), cooked to al dente and ready to enjoy
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with foil (for easy clean up) and pour your tomatoes down on top. Drizzle EVOO over the tops of the tomatoes along with a nice big pinch of both salt and pepper.
- Pop the tomatoes in the oven to roast about 20 minutes.
- While your tomatoes are roasting, make your pasta. In a big skillet over medium-high heat, sauté your red onion in a drizzle of EVOO. Once they are tender (about 5 minutes), stir in a big pinch of your salt and pepper along with your pancetta and garlic. Allow this to saute about five more minutes. Next, stir in your frozen spinach (make sure it’s drained) and your roasted tomatoes from the oven. Toss all of this together and let the spinach heat through (just a few minutes). Add one more drizzle of EVOO over everything along with another pinch of salt and pepper.
- Add your cooked and ready to eat hot pasta to your skillet along with your Parmesan cheese (we like a lot…maybe a half a cup to a cup!). Stir, remove from heat and enjoy!
Notes
We use a gluten-free pasta to keep this recipe g-free. After you defrost your frozen spinach, squeeze out all of the excess water in a clean kitchen towel over the sink.
Sheaffer Sims says
THIS LOOKS AMAZIN!!!
Ramona Puckett says
Hmmm, I just happened to have all the ingredients! Thank you for posting this! ❤️
Ani Martinez says
This (and your roaster garlic spinach!) are hands down 2 of my favorite, go-to recipes! This pasta is AMAZING, so easy to make and very satisfying! We add mushrooms and cubed chicken breast with a side salad – so good!!!!!
Mix and Match Mama says
Yay!!!!! Thank you!!!
Sherri says
This sounds delicious. Would it be good served cold as leftovers?
Mix and Match Mama says
Totally! Add some EVOO on it before chilling to give it more of that pasta salad vibe.
Mary Elliott says
I made this one evening for dinner and it was AMAZING! Seriously….SOOO GOOD! It was light but filling and so many flavors really made for a delicious dish! And it was really pretty! Thank you for sharing. I have to eat gluten free so I used GF pasta.
Mix and Match Mama says
Oh, I’m so happy to hear that!!! Happy Friday!