Cooking tomatoes brings out their sweetness and intensity. Tossing them with bacon and other veggies makes for a great final salute to summer.
- 1 lb. pasta -- choose your favorite variety
- 12 oz. bacon -- chopped
- 2 cloves garlic -- minced
- 2 c. cherry tomatoes
- 1/2 c. sliced green onions
- 4 c. chopped kale
- 2 oz. Parmesan cheese -- shredded
Prepare the pasta according to the package directions.
Meanwhile, fry the bacon until crisp. Remove the bacon to a dish lined with paper towels. Add the garlic and cherry tomatoes to the rendered bacon fat and sauté over medium high heat until the garlic and tomatoes are both softened. Add the green onions and kale. Lower the heat to low and cover the pan. Cook for 5 minutes. Toss the veggies and crumbled bacon with the prepared pasta and sprinkle with shredded cheese before serving.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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