High Flavor, Low Labor: BLT Linguine
Photo by: Matthew Meade
This is the perfect toss-it-all-together weekday meal. Scallions stand in for the usual BLT greens in this pasta dish. If you’re looking to trim fat, substitute low- or no fat plain Greek-style yogurt for the cream cheese and about six pieces of thinly sliced prosciutto for the bacon.
For more twists on the traditional BLT, click here
For more twists on the traditional BLT, click here
ingredients: Add all to shopping list
10 slices smoked bacon, cut into 1-inch pieces
1 bunch scallions, whites and light green sections, chopped
1 pint cherry tomatoes, halved
1 (12-oz) package fresh linguine
4-oz cream cheese, cut into small chunks
Salt and ground black pepper, to taste
1 bunch scallions, whites and light green sections, chopped
1 pint cherry tomatoes, halved
1 (12-oz) package fresh linguine
4-oz cream cheese, cut into small chunks
Salt and ground black pepper, to taste
directions:
1. Bring a large saucepan of salted water to a boil. While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then sauté for 2 minutes. Use a slotted spoon to transfer the mixture to a bowl, draining any excess fat.
2. Cook the pasta according to package directions. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the saucepan.
3. Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.
4. Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper. Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.
KITCHEN COUNTER:
Serves 4.
This and other great recipes can be found in J.M. Hirsch's book, High Flavor, Low Labor, available for purchase on amazon.com.
