One-Pot Pasta Primavera with Bacon and Feta

The pasta cooks in the sauce, making this meal a dream for busy nights. Bacon drippings add irresistible flavor. This recipe is made to serve six, so if you have a smaller family you'll have plenty of leftovers to enjoy the next day.

One-Pot Pasta Primavera with Bacon and Feta
  • 12 ounces extra-thick-cut bacon (about 6 slices), cut crosswise into 1-inch pieces 

  • 1 large red onion, cut into ¾-inch wedges, petals separated (about 2 cups) 

  • 1 pint cherry tomatoes

  • 4 cups chicken stock

  • 1 cup water

  • ¼ cup sun-dried tomato pesto (such as Rao's)

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 pound uncooked mini farfalle pasta

  • 1 (5-oz.) pkg. fresh baby spinach

  • 1 teaspoon sherry vinegar 

  • 3 ounces feta cheese, crumbled (about ¾ cup)

    1. Heat a large Dutch oven over medium-high. Add bacon, and cook, stirring often, until fat is rendered and bacon is crisp, 8 to 10 minutes. Using a slotted spoon, remove to a paper towel-lined plate, reserving ¼ cup drippings in pot. Crumble bacon; set aside.

    2. Add onion and tomatoes to drippings; increase heat to high. Cook, stirring often, until onion softens and begins to brown and tomatoes burst, about 6 minutes. Add stock, water, pesto, salt, and pepper; stir using a wooden spoon to scrape any browned bits from bottom of pot. Add pasta; partially cover pot. Cook, uncovering and stirring often, until al dente, about 8 minutes. Add spinach; cook, uncovered, stirring often, until spinach wilts and sauce thickens, about 3 minutes. Remove from heat; stir in vinegar.

    3. Divide pasta evenly among 6 bowls; top with crumbled bacon and feta.

You might also like