One-Pot Pasta with Peas and Bacon
Pasta with peas and bacon is an easy and delicious pasta dinner recipe and a great way to use that bag of peas in your freezer. We make ours with yogurt, lots of peas, a squeeze of lemon, and just enough bacon so this recipe feels like a treat.
Ingredients
- 4 strips of bacon, sliced into ½ inch pieces
- ½ medium onion, minced
- 3 cloves garlic, minced
- 2 ¼ cups chicken stock
- ½ teaspoon dried thyme
- A pinch of chili flakes
- 8 ounces dried pasta, any kind will work. see blog post for ideas!
- 2 cup frozen peas
- 1 cup plain yogurt, can sub sour cream
- Zest and juice from ½ lemon, about 2 tablespoons
- Salt and pepper, to taste
Instructions
- Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.4 strips of bacon
- Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.½ medium onion, 3 cloves garlic
- Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.2 ¼ cups chicken stock, ½ teaspoon dried thyme, A pinch of chili flakes, 8 ounces dried pasta
- After 10 minutes, there should still be a little liquid left at the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, lemon juice, and cooked bacon and stir one more time. Season to taste with salt and pepper.2 cup frozen peas, 1 cup plain yogurt, Zest and juice from ½ lemon, Salt and pepper
Serving: 1 ½ cups, Calories: 402kcal, Carbohydrates: 63g, Protein: 20g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 367mg, Potassium: 610mg, Fiber: 6g, Sugar: 11g, Vitamin A: 628IU, Vitamin C: 31mg, Calcium: 119mg, Iron: 2mg