Rosemary Bacon Penne Pasta

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rosemary penne

Here is a great weeknight recipe that tastes fancy enough to be a weekend recipe. Rosemary bacon penne pasta. Fragrant rosemary and savory, salty bacon make this pasta a grand slam.

This recipe can be done in around 30 minutes, with little forethought, which is my kind of recipe!

This recipe came from my Sister in Law and it’s one of our faves.  It uses jarred marinara sauce that is jazzed up with some simple ingredients.  You can add the zucchini or leave it out. But I’m always trying to sneak vegetables into dishes.  It’s for the fiber, you know.

rosemary bacon penne pasta

I can smell this dish while I’m typing out the recipe. It will make your house smell divine. Bacon smell. Rosemary smell. Ooh La La!

Several years ago, I planted a rosemary plant and, despite my best efforts, it has flourished. It’s awesome to have fresh rosemary always on hand!

Go ahead, give it a try. It won’t disappoint.

Rosemary Bacon Penne Pasta

Rosemary Bacon Penne Pasta

Ingredients

  • 12 ounces penne pasta
  • 8 slices bacon, cut into 1 inch pieces
  • 1 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper (less if you want it more mild)
  • 1 26 ounch jar marinara sauce
  • 1 small zucchini or yellow squash cut into 1/2 inch pieces
  • 1/4 teaspoon kosher salt

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile in a large skillet, crisp the bacon over medium heat, about 6 minutes.
  3. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Wipe out all but about 1 tablespoon of drippings.
  4. Return the same pan to medium heat. Add the rosemary and crushed red pepper. Cook until fragrant, about 30 seconds.
  5. Add the zucchini and cook until just starting to soften, about 2 minutes.
  6. Add the marinara and bring to a simmer. Sprinkle in 1/4 teaspoon salt. Add the pasta and bacon and stir until combined.Taste and add more salt if needed.
  7. Serve immediately
http://eatthinkbemerry.com/2017/05/rosemary-bacon-penne-pasta/

Recipe Source: Jaci

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