Pasta with Greens, Bacon & Cheese

We do eat a lot of pasta, especially dishes I can get on the table in 20 minutes, which is about how long it takes to bring a large pot of water to a boil and cook the pasta. This is my latest quickie supper. So far I have made it with broccoli and herbed goat's cheese (chevre) which was very successful; the goat cheese melted beautifully and coated the pasta. The photo is of my second version, which I made with spinach and blue cheese. The cheese stayed a little lumpier, but it was a very tasty combination. I shall plot some other veg/cheese combinations, and am certainly open to suggestions. What combos would you use?

I should note that my bacon is very lean; if yours isn't, you may wish to blot your bacon and onions on a piece of paper towel before they go in with the pasta.

Check out Presto Pasta Nights for lots of lovely pasta.

2 servings
20 minutes - 10 minutes prep time


250 grams (1/2 pound) stubby pasta
green vegetable for 2 persons

1 large onion
225 grams (1/2 pound) bacon
125 grams (1/4 pound) soft cheese

Put a large pot of salted water on to boil. Cook the pasta until tender.

Meanwhile, prepare the vegetable you wish to use; spinach, broccoli, asparagus, chard, peas; whatever seems appropriate. Peel and chop the onion. Coarsely chop the bacon, and cut the cheese into smallish cubes.

When the pasta goes into the pot, put the onion and bacon into a skillet and cook over medium heat, until the bacon is crisp and the onion soft and lightly browned. Stir frequently.

At the appropriate time - generally between 5 and 2 minutes before the pasta is cooked - add the vegetable to the boiling water with the pasta. Cook until the pasta and the vegetable are both done.

Drain the pasta and vegetables and toss them with the bacon and onions, and the cheese.