Another simple, one pot (well almost one pot) meal that everyone loved! This pasta dish was healthy, yummy, and pleased both the hubby and the kids. I think this is my toddler's new favorite way to eat broccoli. I got the idea for this dish from a recipe on the back of a pasta box, but I added some things and adapted it to make it healthier for the family. It is almost meat free, only 3 slices of bacon for all 4 servings, but you could add grilled chicken or shrimp for more protein. Unfortunately, I had neither in the fridge, but I did have some leftover bacon from Sunday morning breakfast. The bacon gives it a depth of flavor. Enjoy!
3 slices of uncured bacon, sliced
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup dry white wine
1 jar of Marinara sauce, whatever is on sale or your favorite jarred variety
3 cups of broccoli florets, cut into bite sized pieces and roasted (directions below)
8 oz of whole grain spaghetti
grated parmasan cheese for serving
In a large dutch oven over medium heat, saute the bacon until crispy, as shown below. Drain on a paper towel and pour out all of the bacon fat from the pot, (a few drops will remain, but that will be the only fat in the entire dish. You can get really particular and wipe your pot our with a paper towel and continue to cook with 1 T of olive oil if you prefer).
Deglaze the pan and continue to let the wine cook out for about 3-5 minutes, or until it has almost all evaporated. (shown in the picture below)
Take the roasted broccoli and the cooked, drained (but not rinsed) pasta and toss it all together.
(The broccoli was roasted in a foil packet sprayed with cooking spray for about 20 minutes. I sprinkled it with salt before adding to the pasta dish.)
Serve the spaghetti immediately and sprinkle with cheese. So yummy!!!
Lots of veggies and fiber, protein rich pasta. Enjoy!!!