Bacon, tomato & broccoli pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 350g pack cherry tomato
- 2 tbsp olive oil
- 2 garlic clovesfinely chopped
- 140g purple sprouting broccoli
- 140g spaghetti
- ½ x 155g pack streaky bacon lardon
- 2 tbsp grated parmesanto serve
Nutrition: per serving
- kcal572
- fat31g
- saturates8g
- carbs53g
- sugars5g
- fibre31g
- protein21g
- salt2.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
step 2
Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.
step 3
Drain the spaghetti and toss together with the lardons, half the tomatoes (leave the remaining tomatoes on the tray until cold, then cover and chill for frittata, see 'goes well with') and the broccoli. Scatter over the grated Parmesan and serve.
