One-Pot Turkey BLT Pasta
This one-pot pasta dish reimagines the classic sandwich into a comforting, savory dinner essential. By cooking pasta directly in a broth base with crispy turkey bacon, garlic, and diced tomatoes, the starch creates a silky, flavorful sauce without the need for multiple pans. Spinach is used as a vibrant, wilt-ready substitute for lettuce, ensuring a perfect texture every time. It is a streamlined, restaurant-quality meal perfect for busy weeknights, ready in under thirty minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Halal
Ingredients
8 oz penne or fusilli pasta
6 slices turkey bacon, chopped into 1-inch pieces
1 can (14oz) diced tomatoes, half the liquid drained
3 cloves garlic, minced
2 cups low-sodium vegetable broth
2 cups fresh spinach
1 tbsp olive oil
Salt and black pepper to taste
Instructions
Chop the turkey bacon into one-inch pieces using a sharp kitchen knife.
Heat a large heavy-bottomed pot over medium heat and add the olive oil.
Sauté the turkey bacon until crisp and golden brown.
Add the minced garlic and stir for sixty seconds until fragrant.
Pour in the diced tomatoes and vegetable broth, then increase heat to bring to a boil.
Add the dry pasta to the pot and stir to ensure it is fully submerged.
Reduce heat to a simmer, cover, and cook for ten to twelve minutes until the pasta reaches an al dente texture.
Remove the lid and fold in the fresh spinach leaves until they wilt into the sauce.
Season with salt and black pepper to taste before serving.
Notes
Ensure you drain half of the tomato liquid as specified to maintain the desired sauce consistency. For extra richness, you can finish the dish with a sprinkle of parmesan cheese or red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days.
Find it online: https://albertrecipes.com/one-pot-blt-pasta/