Description
A quick and flavorful pasta dish combining crispy bacon, tender cauliflower, and savory parmesan cheese, perfect for a satisfying meal.
Ingredients
Units
Scale
- 12 oz. spaghetti (I used whole wheat)
- 6 slices bacon
- 1/3 cup fresh sage leaves
- 1 small head cauliflower (1 1/2 lbs), cut into small florets
- Kosher salt and black pepper, to taste
- 3/4 cup grated parmesan cheese
- Optional: 1 yellow squash, sliced
Instructions
- Cook the spaghetti according to package directions. Reserve 3/4 cup of the cooking water, then drain the pasta and return it to the pot.
- Meanwhile, in a large skillet over medium-high heat, cook the bacon until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the sage leaves to the bacon fat in the skillet and cook until crisp, about 1 minute. Transfer to the plate with the bacon.
- If using, sauté the yellow squash in the skillet until tender, about 3-4 minutes. Remove from the skillet and set aside.
- Add the cauliflower to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Season with salt and pepper.
- Add the cooked spaghetti, reserved cooking water, bacon, sage, and parmesan cheese to the skillet with the cauliflower. Toss to combine and heat through, about 2 minutes.
- Serve immediately, garnished with additional parmesan cheese if desired.
Notes
Feel free to add extra cheese for more flavor. You can also include other vegetables like yellow squash for added texture and color. This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 750 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 40 mg