One Pot Thin Spaghetti With Cherry Tomatoes & Bacon
Created by Tisme on September 24, 2015
- Servings: 3
- Prep Time: 10m
- Cook Time: 15m
- Recipe #21066
Ingredients
- 250 grams dry spaghetti (thin)
- Cracked pepper
- 2 tablespoons grated pecorino cheese (for garnish, I use fresh parmesan)
- 1 cup baby spinach leaves
- 1 cup salt reduced vegetable stock
- 1 can (400 grams) cherry tomatoes (with sauce)
- 2 cloves garlic, chopped
- 1 small brown onion, sliced
- 50 grams bacon (2 rashers, short cut, thinly sliced)
- 1 tablespoon olive oil
How to Make
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Step 1: Heat the oil in a deep saucepan and gently sauté the bacon, onion and garlic for 2-3 minutes.
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Step 2: Add the pasta, cherry tomatoes and stock into the pot; cover with a tight fitting lid and bring to the boil.
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Step 3: Reduce the heat to a slow simmer, keeping covered, for approximately 10 minutes, stirring occasionally. Most of the liquid should be absorbed.
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Step 4: Remove from the heat and gently fold through the spinach leaves, replace the lid and allow to stand for 5 minutes.
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Step 5: Serve garnished with grated pecorino cheese and cracked pepper.
Nutritional Facts
- Serving Size: 1 (563.5 g)
- Calories 710.1
- Total Fat - 20.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 31.5 mg
- Sodium - 57101.1 mg
- Total Carbohydrate - 107.4 g
- Dietary Fiber - 3.4 g
- Sugars - 6.9 g
- Protein - 32.3 g
- Calcium - 200.4 mg
- Iron - 6.5 mg
- Vitamin C - 35.1 mg
- Thiamin - 0.8 mg