Recipe for roasted-veggie bacon pasta

I have been really lax about making much of anything this summer, which explains why I've been blogging so irregularly. When I do cook, it's been dishes with a little of this and a little of that.

Lately, our meals have been driven by "We need to eat this garden vegetable right now," which makes the resulting recipe difficult to write down and share.

Blog PhotoHowever, this is the second time I've made this dish this summer, which makes me think I know it well enough to share it. Last night, I made it with garden kohlrabi and small turnips.

Keep in mind you can substitute any variety of vegetables or greens. The amounts in this recipe are estimates, so keep that in mind.

This recipe unfortunately uses several pots and pans for cooking, but it's so summery and delicious, I think it's worth it.

Blog PhotoRoasted-veggie Bacon Pasta

16 ounces of a large pasta. I like rigatoni, but large shells would be good, too
8 ounces bacon
8 ounces spinach, Swiss chard or other greens
2 large kohlrabi, peeled and cubed
4 small turnips, peeled
3 large cloves garlic, chopped
1 Vidalia (or regular white) onion, cut into wedges
1 bunch of kale
3 tablespoons olive oil, divided
1/2 teaspoon lemon juice
shredded Parmesan or goat cheese to taste

Preheat oven to 400 degrees. In a ceramic baking dish, put prepared kohrlabi, turnips, garlic, onions and kale and toss with two tablespoons olive oil. Put in oven and roast for about 25 minutes.

(Your kale will get crunchy while the other veggies roast. If you don't want that texture,  you can skip the kale or combine it with your other greens, which will be used later in the recipe.)

As vegetables continue to roast, boil water for pasta and start frying bacon. (You'll want to roast the vegetables for about 40 minutes, or until they're starting to turn golden at the edges and the kohlrabi is tender-crisp on the inside).

Cook pasta and drain bacon well on a paper towel when it's done. Set it aside.

Discard almost all of the bacon grease, except for what coats the pan. Wilt spinach or other greens on low heat in the remaining grease. Set aside.

After draining pasta, return to pot and add a tablespoon (or less) of olive oil and lemon juice. Crumble or cut up bacon and add to pasta, and then add wilted greens and roasted vegetables. Stir well to combine.

Serve with cheese of your choice. Grated Parmesan is really good, and so is a soft goat cheese. You might also want to enjoy this dish with some freshly ground black pepper.

 

 

 

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