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La’s pasta primavera with bacon

March 15, 2010

When I typed that title I laughed, because really, what isn’t made better with bacon?

I combined no less than three recipes to get to this magnificence I’m about to share. I combined a bunch of fresh vegetables to get to my final product, but you can really use whichever you like the best—primavera is from Italian: (alla) primavera = “in the style of springtime.” It’s simple enough that the flavors of the vegetables really shine. A little bite from the cheese and white wine adds just the lightest touch in the barely there sauce.

I had quite a large portion of this tonight and told myself it was really like eating a giant salad, so you can totally do that too.

Pasta Primavera with Bacon

loosely from Cooking Light and PW


  • 12 ounces whole-wheat pasta (I used linguine)
  • 6 slices of bacon
  • 1 bunch of asparagus, cut into 1 and a 1/2 inch slices on the diagonal
  • 1 bunch broccoli, cut into small pieces
  • 1 1/2 cups frozen peas
  • 3 carrots, julienne
  • 1 yellow onion, diced
  • 1 red bell pepper, cut into julienne pieces
  • 1 zucchini, cut into julienne pieces
  • 1 bunch green onions, sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 3 tablespoons half and half
  • 1/4 c. Parmesan cheese
  • fresh parsley or basil
  • Salt and pepper to taste

Start a large pot of water to boil, add pasta and cook for 5 minutes. Add broccoli and peas to water to blanch, cook 2 minutes. Drain.

Meanwhile, cook bacon on the stove in large skillet. When crispy, remove from pan (but retain greases) and blot on a paper towel. Add yellow onion to skillet and cook for three minutes. Add pepper, zucchini, green onions, asparagus and carrots; cook five minutes. Remove vegetables from pan to a plate. Deglaze pan with 1 cup of wine and 1 cup of chicken broth; add half and half and bring to a boil. Season with freshly ground pepper and salt.

Turn the heat down on the sauce and whisk in Parmesan cheese. Add linguine, broccoli and pea mixture to the pan; toss to coat. Add in vegetables.

Transfer pasta to a big serving dish and top with parsley, Parmesan cheese, and chopped bacon.

One Comment leave one →
  1. March 21, 2010 9:01 pm

    Looks great, I think I’ll try it.

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