BLT Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. gluten free Rigati, Ziti or other medium shaped pasta, uncooked

  • 2

    Tbs. vegetable oil

  • 3

    cloves garlic, chopped

  • 12

    oz. fresh spinach leaves, cleaned and stems discarded

  • 1

    cup fresh basil, coarsely chopped

  • 5 to 6

    strips Jones Dairy Farm sliced regular bacon, cooked and crumbled

  • ¼

    cup chopped sun-dried tomatoes

  • 18

    plum tomatoes, cored, seeded and cut in halves

  • ¼

    cup freshly grated Parmesan cheese


Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Add spinach in handfuls, adding more as it wilts. Add basil, bacon and sun-dried tomatoes. Stir an additional minute, or until heated through. Combine cooked, gluten free pasta and spinach mixture in large bowl. Stir in tomatoes and cheese. Serve immediately.


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