BLT pasta toss

PREP TIME

10 min

Makes

3 to 4 servings

* PLUS Cooking time: 15 minutes

Ingredients

500-g pkg orecchiette or penne pasta
3 to 4 slices bacon , or 5 slices prosciutto
4 large ripe tomatoes
2 garlic cloves
2 cups cooked leftover strips of turkey
1/3 cup dry white wine
generous pinch sugar
generous pinch salt
generous pinch freshly ground black pepper
1/4 cup chopped fresh basil , or 1 tbsp dried basil
284-g bag baby spinach
1/2 cup shredded mozzarella , or asiago, optional

Instructions

Cook pasta in a large pot of boiling salted water until al dente, from 10 to 12 minutes. Meanwhile, slice bacon into bite-size pieces or, if using prosciutto, slice into long strips. Coarsely chop unpeeled tomatoes. Do not seed tomatoes. Peel garlic, then slice into slivers. Slice turkey into thin bite-size strips and set aside separately.
In a large wide saucepan set over medium-high heat, add bacon and stir often until it starts to crisp, from 3 to 5 minutes. Add garlic and stir-fry for 2 minutes. Add tomatoes, along with their juice and seeds, wine, sugar, salt, pepper and dried basil, if using.
Stir, scraping any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until liquid is reduced by half, from 7 to 9 minutes. Stir in turkey or prosciutto, if using.
When pasta is cooked, drain well. Immediately add to turkey mixture in pan. Toss over medium heat until pasta is evenly coated. Sprinkle with fresh basil, if using, and spinach. Toss just until spinach starts to wilt, from 1 to 2 minutes. Serve immediately sprinkled with cheese, if you like.

Nutrition (per serving)

Calories
525,
Protein
33.1 g,
Carbohydrates
55.3 g,
Fat
18.2 g,
Fibre
6.1 g,
Sodium
396 mg.

Here’s a newfangled twist on the winning flavour combination of an old-fashioned classic sandwich. We’ve created our BLT with bacon, leftover turkey and tomatoes in a wine sauce, then tossed it all with pasta.

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