Dinner

Bacon, Leek and Tomato Spaghetti is for Dinner.

Bacon, Leek and Tomato Spaghetti takes 15 minutes to prepare.

Bacon, Leek and Tomato Spaghetti takes 20 minutes to cook.

Bacon, Leek and Tomato Spaghetti makes 4 servings.

The ingredients for Bacon, Leek and Tomato Spaghetti are:

3 leeks
2 tablespoons EVOO - Extra Virgin Olive Oil
6 slices center-cut bacon, thinly sliced
3 cloves garlic, very thinly sliced or chopped
Salt and pepper
1 28-ounce can Italian whole tomatoes in pur?e
1/4 cup flat-leaf parsley, chopped
1 pound whole wheat spaghetti (pasta)
Freshly grated Parmigiano-Reggiano cheese
A handful of fresh basil, thinly sliced or chopped

Here is how you make Bacon, Leek and Tomato Spaghetti:

Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve. Bring a large pot of water to a boil for the pasta. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper. Add tomatoes and pur?e to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top. Number of Servings: 4Recipe submitted by SparkPeople user REDPLUM.

The nutritional information for Bacon, Leek and Tomato Spaghetti is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.7

• Total Fat: 9.3 g
• Cholesterol: 10.1 mg
• Sodium: 507.6 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 6.8 g
• Protein: 9.8 g

Bacon, Leek and Tomato Spaghetti is Italian cuisine.