BLT Pasta

By dorchuk

Ingredients

• FOR THE GARLIC BREAD CRUMBS
• 1 clove garlic
• 1 cup Italian bread cubes
• 1 tsp. olive oil
• Salt to taste
• FOR THE PASTA-
• 2 strips bacon, diced
• 1 cup halved grape tomatoes
• 1/2 tsp. sugar
• 1/2 cup thinly sliced leeks
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken
• broth
• 1 tsp red wine vinegar
• 1/4 tsp. red pepper flakes
• 4 oz. dry bucatini or spaghetti
• I cup fresh spinach leaves
• 1/4 tsp. minced fresh thyme

Details

Servings 2
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Bring a pot of salted water to a boil for the pasta.
Mince garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse.
Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt; set aside.
Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to a paperTowel-lined plate. Pour off all but ITbsp. drippings.
Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown,
5 minutes. Add leeks; saute until wilted, 3-4 minutes.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes. Cook spaghetti in boiling water according to package directions.
Add the spinach, thyme, and cooked bacon to the tomato mixture. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat; season with salt. Divide pasta among plates and
sprinkle with bread crumbs.
Per serving: 419 cal; 13g total fat (4g sat); 14mg chol;