BLT Pasta (w/ vegetarian option)
Prep time
Cook time
Total time
Serves: 4
  • - 4 Strips of cooked bacon (or veggie bacon)
  • 1.5 cup halved grape tomatoes
  • 1 tsp sugar
  • 1 cup thinly sliced leeks
  • ½ cup dry white wine
  • 1 cup low-sodium chicken both (or veggie broth)
  • 2 tsp red wine vinegar
  • ¼ tsp pepper
  • 8 oz dry bucatini or spaghetti
  • 2 cups fresh spinach leaves
  • ¼ tsp minced fresh thyme
  • Optional-1/4 tsp crushed red pepper.
  1. First thinly slice your leeks
  2. and slice cherry tomatoes in half.
  3. (ps... if you have not worked with leeks before, they can hold a lot of sand. So make sure to rise well before you start slicing.)
  4. Bring a pot of salted water to a boil for the pasta. Add pasta to the boiling water and cook according to package.
  5. Heat 1 tbsp of olive oil in a skillet. Caramelize tomatoes and sugar in the skillet over a medium heat. Cook until the tomatoes begin to brown, 5 minutes.
  6. Add leeks, saute until wilted, about 4 minutes.
  7. Deglaze skillet with the ¼ cup wine. Simmer until liquid in nearly evaporated.
  8. Add broth, vinegar, pepper ( and optional crushed red pepper). Simmer until liquid is reduced by a third, about 5 minutes.
  9. Add spinach, thyme, cooked, diced bacon (or veggie bacon), and pasta to the tomato mixture. Toss to coat, season with salt & serve!
Recipe by Family Fresh Meals at