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Bacon, tomato & broccoli pasta

Contains pork – recipe is for non-Muslims only
Serve up pasta pronto. This midweek spaghetti supper is ready in a flash. Serve with grated Parmesan cheese

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 572
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 5
  • Protein 21
  • Fat 31
  • Fibre 31
  • Salt 2.7

Nutrition per serving

  • Calories 572
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 5
  • Protein 21
  • Fat 31
  • Fibre 31
  • Salt 2.7

Ingredients

  • 350g pack cherry tomatoes
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 140g purple sprouting broccoli
  • 140g spaghetti
  • ½ x 155g pack streaky bacon lardon
  • 2 tbsp grated Parmesan, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.

  2. Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.

  3. Drain the spaghetti and toss together with the lardons, half the tomatoes (leave the remaining tomatoes on the tray until cold, then cover and chill for frittata, see 'goes well with') and the broccoli. Scatter over the grated Parmesan and serve.

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