Pasta with Roasted Vegetables and Bacon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.3
  • Total Fat: 14.2 g
  • Cholesterol: 14.6 mg
  • Sodium: 335.7 mg
  • Total Carbs: 62.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 16.7 g

View full nutritional breakdown of Pasta with Roasted Vegetables and Bacon calories by ingredient
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from Martha Stewart Living, October 2011 from Martha Stewart Living, October 2011
Number of Servings: 4


    2 tablespoons extra-virgin olive oil
    2 ounces bacon, preferably slab, chopped
    1 medium sweet potato, peeled and cut into 1/2-inch cubes
    1 small onion, thinly sliced
    1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
    Coarse salt and freshly ground pepper
    8 ounces orecchiette
    3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
    1/2 cup fresh flat-leaf parsley, coarsely chopped


Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JEBROWER1.

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