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Bacon 'N' Veggie Pasta

Rated as 3.83 out of 5 Stars

"'When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,' notes Muriel Hollenbeck of Sedalia, Colorado. 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'"
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45 m servings
Original recipe yields 13 servings


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  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
  2. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.


  • Nutritional Analysis: One serving (3/4 cup) equals 205 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 289 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.


Read all reviews 4
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This wasn't bad, but the bacon tasted out of place in an otherwise vegetarian dish. I probably wouldn't make very often.

i found this recipe to be very watery. i ended adding some spaghetti sauce to thicken it up. we also added chicken for an added touch. i also wouldn't simmer the broccoli because it went very so...

I omitted the carrots and onions, but this recipe was FABULOUS! I will definitely make this again!

I hate to review this because I changed quite a few things on it. I didn't have mushrooms or broccoli, although I wish that I did, so I added frozen corn. I ended up adding tomatoe paste and w...