Broccoli Bacon Pasta

This recipe was created when I dug through my freezer to use up leftovers. The frozen broccoli was already soft, and after being boiled and tossed with the noodles, took on an almost pesto-like quality that ended up working really well. Of course, you can certainly use fresh broccoli instead, but lil' sis really dug the pesto-like consistency of this dish.



Broccoli Bacon Pasta

For about 4 servings, you'll need:
1 16-oz bag of frozen broccoli
1 16-oz box of farfalle or other pasta of your choice
About 4 pieces of bacon, or more if you'd like, chopped

Optional: Parmesan cheese for serving.

Get a pot of water boiling. Add about 1 tsp salt. I like to heavily salt my water so it flavors the pasta while it's boiling and I don't have to add it later on. When the water boils, add the pasta and broccoli to the pot.

Meanwhile, saute the bacon until crisp. Drain the fat from the pan.

When the pasta and broccoli are done, scoop out with a pasta spoon and add them to the bacon. I prefer this method to draining the pasta into a colander because it saves me an extra step and the extra water from the wet pasta cuts down on the grease. They always say to save pasta water to thicken sauces later, but time it right and do it this way, and you avoid having to do that.

Add some Parmesan cheese.

Toss.

Serve.

Enjoy!

*****
1 year ago today, chicken pot pie.
2 years ago today, Angel Face Roses, Lettuce, and Strawberry Blossoms.