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BLT Skillet Supper

Chunks of bacon and tomato adorn this weeknight meal that is a pasta lover’s take on the beloved BLT. (The L stands for linguine!) —Edrie O'Brien, Denver, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncooked linguine or whole wheat linguine
  • 8 bacon strips, cut into 1-1/2-inch pieces
  • 2 plum tomatoes, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


  • Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings.
  • In the drippings, cook and stir tomatoes and garlic until heated through, 2-3 minutes. Stir in bacon, lemon juice, salt and pepper.
  • Drain linguine; add to skillet. Sprinkle with cheese and parsley; toss to coat.
Nutrition Facts
1-1/2 cups: 335 calories, 11g fat (4g saturated fat), 23mg cholesterol, 685mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 15g protein.

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