Per Serving: $1.20
Yields: 4 Servings
I’ve been slowly recovering from a fun hungover induced by family time and an awesome wedding weekend. This recipe was intended to go up just before the wedding activities commenced, but I was distracted by all the people and fun things to do instead. Now, I’m dealing with 3am wake-up times (thanks, jet-lag), and endless hours scrolling social media for more pics of all my friends! Now, with a truly terrible segue, let’s talk about this pasta post. One-pot pasta dishes are one of my favorite kinds of pasta dishes.
It might have been Martha Stewart who popularized the Italian Wonderpot one-pot-pasta madness, but I’m not completely sure. What’s funny is that pasta is already super fast and easy to make, yet making it even faster and easier seemed super necessary, right? Anyway, you can keep it classically simple with tomatoes and sausage, or go straight for gold with goat cheese, spinach, and mushrooms. Or, if you’re feeling fancy, why not step it up with bacon, bleu cheese, and sun-dried tomatoes?
Additionally, I’m happy to report that this post will be the last time I have to rely on my iPhone camera because I finally upgraded to something a little better. (RIP Canon powershot.) I doubt that my photography game will improve very much because I’m equal parts lazy and busy, but it’s better than an iPhone! I’ve got a few old posts in here with old pictures, but all my new recipes will be taken with my fancy camera. YES!
Bacon is not really my favorite food, but it’s all right. It blends well with the cheese and tomatoes! The sun-dried tomatoes are awesome in this dish, and if you’ve got the kind that are packed in oil, you can just stir them in at the end instead of cooking them with the dish. Serve it with some sort of veggies (shredded roasted cabbage is pictured) and you’ve got yourself a meal.Print
- 3 strips bacon (thick cut is best!)
- 8 ounces whole wheat pasta
- 2 cups water or broth
- 1/4 cup chopped sun dried tomatoes
- 2 cloves garlic, minced
- 1/3 cup crumbled bleu cheese
- 2 Tablespoons milk
- optional: walnuts and parsley for garnishing
- First, the bacon. Cook it first, either on the stovetop or in the oven. Personally, I cut it into chunks for optimal crunchiness and cook it in the same pot I plan to cook the pasta in. You can cut it into chunks afterwards if you prefer. Remove about half the bacon from the pot and set aside for topping. If you’ve got a lot of grease, you can drain it, but leave a little for flavor.
- Place pasta the large pan/pot and top with the water/broth, chopped sun-dried tomatoes, and minced garlic.
- Cover slightly with a lid (I keep mine off-center, but if it isn’t covered, it’s okay – this dish is very forgiving) and bring to a boil. Reduce to a simmer and cook for about 8 minutes, or until the pasta is al dente and most of the liquid has been absorbed. (If the water is boiling too rapidly, it will evaporate quickly instead of getting absorbed by the pasta. You can just add a little more water and continue cooking.)
- Add the cheese and the milk and stir until melted and creamy. Divide pasta amongst serving bowls and top with the remaining bacon! Garnish with walnuts and parsley if desired.