Full disclosure: this is a carb-splurge of a dish, but if you use Dreamfields or other low-carb pasta instead, that will help cut down the carbs.
So my fiancé came across this and it sounded fantastic, so we gave it a try. The L stands for leeks here; heated lettuce is disgusting and I would never…
So it had the leeks, and bacon (because of course I’d never forget that!), and diced tomatoes. Plenty of cheese, and a macaroni that holds up to sauce well (we used cavatappi, because it’s fun!)
I totally loved it – delicious and super filling! Best part: minimal dirty pots!
Here’s the recipe (our slightly modified version of it) –Makes 6 servings.
- 5 cups water
- 8 slices bacon
- 4 ounces sharp white cheddar cheese
- 1 ounce Parmesan cheese
- 4 ounces cream cheese
- 1 lb uncooked cellentani or cavatappi pasta
- 2 tsp salt
- 1 tsp coarsely ground black pepper
- 1 large leek (white and light green parts only)
- 3 large plum tomatoes
Bring the water to a boil. Meanwhile, cook the bacon and set aside to cool on papertowel-lined plate.
Grate cheddar and parmesan cheeses. Add pasta, cream cheese, grated cheese, salt and black pepper to the boiling water. Cover and simmer vigorously for 5 minutes, stirring occasionally.
As pasta mixture cooks, slice leek in half lengthwise, then crosswise into ½ inch slices. Swish in a bowl of cold water to remove dirt. Once clean, lift them into pasta mixture and stir. Cook, uncovered, for 5-7 minutes, or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Cut tomatoes in half lengthwise; remove cores and scrape out the seeds. Dice tomatoes, reserving ¼ cup for garnish. Remove pasta mixture from heat, stir in remaining tomatoes, and half of the bacon. Spoon pasta mixture into bowl and garnish with some of the tomatoes and bacon reserves. Serve immediately.
500 Calories, Total Fat 19g, Saturated Fat 11g, Cholesterol 50mg, Carbohydrates 61g (for regular pasta; considerably less with a product like Dreamfields), Protein 21g, Sodium 820mg, Fiber 3g.
Adapted from Pampered Chef’s 29 Minutes to Dinner cookbook.