One-pot bacon, spinach and tomato pasta
This one-pot spaghetti dish combines crispy bacon, sweet cherry tomatoes, and tender baby spinach for an effortless meal. Cooking the pasta directly in savoury broth allows the noodles to absorb every bit of flavour. Finish with a generous grating of parmesan cheese and a pinch of black pepper.
Ingredients
- Olive Oil30 ml
- Chicken stock500 ml
Instructions
5 steps- 1
Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)
- 2
Fry the sliced bacon over a medium heat for 1½-2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.
- 3
Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.
- 4
When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4-5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed.
- 5
Stir in the grated parmesan, season with black pepper and serve.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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