One-Pot Pasta with Broccoli Rabe and Bacon
Everyday Food, serves 4
There is just something about pasta. It’s quick, delicious, versatile and appeals to the masses. There’s something even better about a pasta recipe that has vegetables already in it. If you’d like to make this recipe vegetarian, substitute 2 tablespoons of olive oil for the bacon. Don’t have any broccoli rabe? (Broccoli rabe, also know as rapini, is actually related to turnips and not broccoli.) Use broccoli cut into smallish pieces or spinach instead.
salt and pepper
1 lb. short pasta, such as rotini or fusilli
1 bunch of broccoli rabe or broccoli, cut into 2-inch pieces
4 slices of bacon cut into 1/4″ pieces,
1/3 c walnuts, chopped
2 garlic cloves, minced
Parmesan cheese, optional
1. Cook the pasta according to package directions. Add the broccoli rabe or broccoli 2 minutes before the pasta is finished cooking. (If you like your vegetables softer, cook for a longer time.) Reserve 1/2 c of the pasta water; drain pasta and veggies and set aside.
2. Add bacon to the pasta pot and cook over medium-high heat until some of the fat has started to liquefy. (If using olive oil, heat your olive oil.) Add the chopped walnuts and cook until the nuts are toasted and the bacon is crispy, 3 minutes. Add the garlic (may use sliced garlic if you like) and cook for 1 minute.
3. Add the pasta mixture. Mix until all ingredients are combined, adding enough reserved pasta water to create a thin sauce that coats the pasta. Serve with Parmesan cheese.