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Easy Weeknight: Turkey Bacon & Fresh Veggie Pasta w/ Tomato Basil Pesto Sauce

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Easy Weeknight: Turkey Bacon & Fresh Veggie Pasta w/ Tomato Basil Pesto Sauce

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Adjust Servings:
3 T olive oil sub avocado or coconut oil
1 red onions diced
1 zucchini sliced and quartered
1 squash sliced and quartered
1 T italian seasonings
1 T garlic
1 t red pepper flakes
1 t cumin
1 t peppercorn medley
2 cans diced tomatoes tomatoes with seasons (basil, oregano, etc.)
1 lb turkey bacon uncured
1 box pasta your choice
2 cups packed spinach fresh

Spice up your weeknight with this easy pasta dish. Can be made vegan or gluten free. Whats your fancy?

  • Serves 4
  • Easy




This is great for the weeknights and you dont have a ton of time for whateva reason. I use turkey bacon but you are welcome to use real bacon if you prefer. I like uncured bacon, especially from Lidl, as it is thick and juicy and above all lean and a healthier options. OR omit the bacon and add more veggies. This really is a recipe you can play around with to get use to flavors and textures. Pasta dishes are just cool like that.

You want to get more comfy with taking a recipe, using it for an idea, and then totally going off the grid and making it your own, this is a good recipe to kick off your leap of faith.

TASTE AS YOU GO! I cannot emphasize this enough. If you watch Food Network, you will see that chefs taste their food to make additions, omissions, and alterations as they go. Trust your taste buds. You can always add more to a dish or sauce but its harder to take it away. Not impossible but harder.

Tips: For this version, I tried this authentic Italian pasta (from Lidl) and WOWZERS, it was way better than the normal american brands. My hubby couldn’t stop eating the pasta leftover in the strainer. Hes probably in a pasta coma upstairs under the guise of “putting away laundry” while i indulge in my guilty pleasure. Nope, not chocolate – The Bachelor! Shhhhh dont tell!

About seasonings:

Listen folks – I eyeball seasoning based on my taste buds. I use garlic and cumin like other people use salt. Sauce is great for trying out “cooking by instinct” because you can taste as you go while sipping on a glass of your favorite wine – OH THE TRAVESTY, WHAT WILL YOU DO?! Oh, and if you feel like sharing, feel free to pour half of your glass into the sauce to make it sweeter and add dimension. (If you dont, no judging here)

CHEATS – along our journey, I will give you plenty of way to cheat on recipes to save even more time and add to your confidence. Not like you have to tell anyone and you still get all of the credit. WOOT! So be on the look out!

Do you social? Me too!

Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery crew on Facebook. Glad you came to party!

Until we eat again…




Mise en place - get all of your supplies and ingredients out and in arms reach. If seasonings can be mixed together, do it now.


Heat a skillet on medium high heat. Once hot, add 1 T of oil to the pan and heat.


Add diced onions and sweat down (onions will begin to become opaque)


Add garlic and stir gently cooking the garlic and onions for an additional 2 minutes.


Add veggies (except for spinach) and cook for 6-8 minutes, depending on how soft you like your veggies.


Add the cans of tomatoes with juice.


Stir in pesto sauce and add all other seasonings above. TIP: To wake up dry season, rub them together with your fingers as you drop them into the sauce.


Put a lid on it Yo and forget about it (for now). Simmah the sauce on low heat for 30min – 1hour depending on how long you have to really make those flavors and seasonings work their magic.


Cook the bacon the way you like it. Stovetop or oven – just dont make it crispy. Once cool enough to handle, chop the bacon and add it to your covered sauce – stir. Your kitchen should be smelling good at this point and the people you live with should be slowly leaving their screen to find out which Italian joint you ordered dinner from.


15 mins before sauce is done, prepare pasta according to the directions or until desired doneness (is that a word? well it is now). I’m not a huge fan of al dente so i boil it a bit longer. SALT THE WATER and add a T of oil in the water. This keeps the pasta from sticking once you drain it – crazy, i know.


Add chopped spinach to the sauce right before serving


To plate: Put a big ole heaping glob of sauce over pasta. Optional – serve with shredded italian cheese mix or parmasan reggianno. Serve with salad of your choice. I literally serve arugula with everything! I may be obsessed but the more veggies the better, right?? Arugula ice cream Oh My!


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