An easy, one-pot pasta, with Campanelle noodles, broccoli, bacon, and parmesan cheese!
Course Main Course
Cuisine American
Keyword broccoli pasta with bacon
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 447kcal
Author Sue Ringsdorf
Ingredients
16ozcampanelle pasta
10cupsbroccoli florettesstems trimmed and cut into pieces
salt and pepperto taste
1Tablespoonolive oil
3clovesgarlicdiced
10slicespre-cooked bacon
1Tablespoonsunsalted butter
1cupshredded parmesan cheeseplus extra for serving
Instructions
Fill a large pot (about 2/3 full) with water, and bring to a boil. Add pasta and salt generously. Let boil for approximately 3-4 minutes, and then add broccoli to pot and stir again.
Let pasta and broccoli simmer until pasta is el dente, soft but firm to the bite. Place a medium bowl in the sink with a strainer on top. Drain the pasta and broccoli mixture, while catching a couple of cups of the pasta water in the bowl.
Return the empty pot to the burner. Add olive oil, bacon, and garlic - saute for one minute.
Add pasta and broccoli back to the pan, along with the butter and parmesan cheese. Stir and gradually add some of the pasta water (approximately one cup or enough to get everything nicely combined and smooth), to add moisture to the ingredients. Stir and serve with extra parmesan and freshly ground black pepper.
Notes
This is a lighter recipe. If desired, add a roux by adding flour to the sautéed onion, along with chicken broth and milk. Refer to my spaghetti squash and cheese recipe for the directions for a roux.