Wild Arugula with Bacon and Tri-color Penne


Last nights dinner was one, surely to be a disaster in a few people’s eyes, but actually turned out to be, as they said, really good!! I like making people change their minds about things

This meal fed 4 men and 1 woman…gives you and idea I hope….

1/2 package thick cut bacon, chopped.
1/2 onion, diced
2 cloves garlic, minced
2 cups fresh arugula, chopped course.
Approx 6 small carrots, sliced lengthwise, matchstick style (I can’t think of the term at the moment!!)
2 large tomatoes, cut into 6 equal parts
Chèvre cheese, for topping
1 box Tri Color Rotini
Olive oil, salt and pepper

What I did:
Cook bacon pieces until done in small cast iron skillet. Wrap bacon in paper towel and set to side. Place tomatos on a tray and coat with olive oil and course salt, broil or roast until tender, about 10min in a toaster oven on broil setting. Start pasta cooking, according to package directions. Drain off bacon fat and put skillet back on stovetop and cook onions, carrots and garlic in olive oil, using a little salt and pepper for seasoning, leaving a little bit of crunch in carrots. Drain pasta, coat in olive oil. Add bacon and arugula to carrot and onion mix in skillet and toss a few times. Remove tomatoes from toaster oven. Add veggie mix to pasta, season all with salt and pepper if desired and stir. Serve in bowls, top with tomatoes and chèvre cheese crumbled. The arugula was not a hit with my keiki, but the carrots, pasta tomato an cheese were!



This last picture is of the last serving, so you could potentially say there were 6 servings. Instead of chèvre though, this fellow used Fage yogurt and upon my own taste test found it to be really good too!


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