1 5-ounce clamshell Zen (baby spinach, baby kale & Asian greens)
freshly grated Parmesan cheese
⅔-1 14.5-ounce box Barilla pasta
hot pepper flakes
Either bake/fry/microwave the bacon until crispy. Break up into large pieces & set aside. While the bacon is cooking, combine the greens in a bowl according to how many you are serving...if you are serving 4, combine about ⅔ clamshell each...if serving 6, use both entire clamshells. Slice the tomatoes in half. Set aside in a bowl.
Mince the garlic, & if using the onions, coarsely chop as well.
Pour a splash of olive oil in a sauté pan...add the minced garlic. Sauté over medium-low heat for a minute or so, then add the onions, if using, & sauté until the onions are translucent.
Bring a 4-quart pot of salted water to a boil...add the pasta & cook until al dente. Drain the pasta & set aside.
Add the cooked bacon to the garlic & onions & toss...reduce the heat to low...simmer for a few minutes.
Combine the tomatoes with the bacon, garlic & onions...cover & simmer for a minute or so.
In a large bowl, toss together the pasta with the bacon-tomato mixture. Sprinkle the lemon juice & black pepper over the pasta & toss together well.
Fold in the salad greens until well combined.
Serve the BLT pasta in individual pasta bowls. Sprinkle with Parmesan cheese & hot pepper flakes, if desired. Serve & enjoy with your favorite red wine.
...I do not add salt to this pasta dish as the bacon adds all the salt that this dish needs... ...if you cannot find good fresh grape tomatoes, you can substitute 1 28-ounce can crushed tomatoes...combine the tomatoes with the garlic, add a little black pepper, bring to a boil & simmer...add the bacon, then combine with the pasta & greens...add a little Parmesan...serve...done. ...as a time saver, you can prep ahead of time...cook the bacon, chop the garlic, slice the tomatoes...leave at room temperature until ready to use.