Some of my favorite recipes aren’t recipes… They’re just great dishes that come together with minimal effort using what I have on-hand. This is especially true when I’m not really in the mood to cook, happen to be starving, and can’t decide what in the world I’m hungry for.
You, too?
Thankfully, this little number happened today. It fits well within the “favorite” category AND it gets bonus points for tasting great without being too heavy. Oh, and you can totally do whatever you want with it and it’ll be the perfect lunch, dinner, or dish to share.
I’ve had similar dishes draped in decadent white sauces, but today was all about simplicity – and lots of fresh veggies.
It starts with this great tortellini. You could also use penne or other pasta, but cheese-filled tortellini has a nice “bite” that makes the dish more substantial.
If you’re the type that likes to improvise in the kitchen, this is just your style. I added chopped onions, peas and halved cherry tomatoes to the pasta, and crumbled a little bacon and fresh Parmesan on top to serve. You could use pancetta or prosciutto instead of bacon, and add or change any of the vegetables to suit your preferences. If you’re a sauce lover, you could also add a few tablespoons of cream cheese or ricotta, or a prepared sauce to the mix if you like.
If you’re the type that prefers a recipe, this no-recipe recipe would look something like this:
Tortellini with Sautéed Vegetables, Bacon & Parmesan
Ingredients
- 1 package about 12 ounces of cheese-filled tortellini (or other pasta)
- 6 slices of bacon chopped
- 1 cup white or yellow onion chopped
- 1 cup fresh or frozen peas
- 1½ cups cherry tomatoes halved
- Olive oil as needed
- Salt and pepper to taste
- Fresh grated parmesan cheese
Instructions
-
Cook the pasta in a large pot according to the instructions on the package. When al dente, drain the water and toss the pasta with a tablespoon of olive oil. Cover the pasta and set it aside while the other ingredients are cooking.
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Cook the bacon in a skillet over medium-high heat. When it’s cooked to your liking, remove the bacon from the skillet and place it on a paper towel-lined plate to absorb any excess grease. Leave about 1 tablespoon of bacon grease in the pan, or if you prefer, remove all the bacon grease and add a tablespoon of olive oil. Add chopped onions to the pan and sauté over medium heat.
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When the onions begin to soften and turn translucent, add about a cup of fresh or frozen peas.
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Sauté peas and onions together for 2 – 3 minutes until the peas turn bright green and are cooked to your liking. Add about 1½ cups halved cherry tomatoes to the pan and toss together with onions and peas.
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Spoon sautéed vegetables into the large pot with the pasta and combine.
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Serve warm with chopped bacon and fresh grated Parmesan cheese.
Recipe Notes
Variations:
-Use pancetta, diced ham or chicken instead of bacon.
-Add or change vegetables: asparagus, artichokes, sun-dried tomatoes, roasted red peppers, shallots, garlic, spinach, corn…
-If you prefer more of a sauce, add a few tablespoons of cream cheese or a prepared sauce.
We’d love to know what other variations you come up with! Make sure to hashtag #baconfatte or tag @baconfatte on Facebook, Pinterest, Instagram, Twitter, and Google+ when you try this recipe. Thanks for visiting BaconFatte.com!
We’d love to know what other variations you come up with! Make sure to hashtag #baconfatte or tag @baconfatte on Facebook, Pinterest, Instagram, Twitter, and Google+ when you try this recipe. Thanks for visiting BaconFatte.com!
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