Friday, June 28, 2013
While I was enjoying myself in the Windy City, poor John was redoing the brakes on our car so we could make the trip to see his NEW nephew over the July 4th holiday. Of course, nothing can go as planned, ever, with our car, which means on Saturday we had to trek back to my parents house and a dealer, and overnight shipping. Finally, the car is fixed and we can look forward to our vacation in a few weeks.
So between me being out of town and John being stuck with a broken car, our dinner options were limited when I got home late on Thursday night. It was the perfect night for this BLT pasta which I had bookmarked forever ago on Pinterest but never got around to making. It was well worth the wait and perfect for summer since no oven is required!
8 ounces spaghetti
4 slices bacon
6 ounces spinach
1 pint cherry tomatoes, halved
6 ounces greek yogurt
4 tablespoons Parmesan cheese
1/2 teaspoon salt
2 teaspoons black pepper
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, about 5-7 minutes. Add the spinach and tomatoes and saute for 2 minutes. Use your wooden spoon to break up the bacon into bite-sized pieces. Then, add the greek yogurt, parmesan cheese, salt, and black pepper. Stir well. Toss with the drained pasta and serve immediately
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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