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Pasta with Bacon & Leafy Greens

This is one of my favorite weeknight meals! I save this for days when I want an adult meal (that my husband and kids will eat), yet I’m running up against a deadline or I have days of backed up laundry to complete. I love this recipe because it's a one pot/pan meal that is versatile - you can use whatever type of pasta and leafy green vegetable you have on hand - and everyone in my family will eat it, with no complaints. Even my husband who claims he doesn't like bacon (I'm unsure how that's possible, but he says it).

When I say this meal is versatile, I mean, you can use literally any leafy green you want. I've made it with swiss chard, kale and spinach. It would probably be good with collard greens or brussel sprouts as well. You can also switch up the type of pasta you use. My go to pasta for this meal is gnocchi or some type of cheese stuffed pasta, like ravioli or tortellini. Please, feel free to use whichever green vegetables and pasta you have on hand, I'm sure even non-leafy veggies like broccoli or zucchini could be a good fit. Do whatever works for your at the time, and let me know how it turns out.


6 slices of bacon, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 pint grape tomatoes, sliced

2 c. leafy green veggie (Swiss chard, kale, spinach)

1 pkg pasta (potato gnocchi or cheesy pasta)

1/2 c. grated cheese (Parmesan, Asiago Romano, etc.)

1 c. water



Pro tip: If you're using spinach, double the quantity to 4 cups, as it will wilt down more than other types of leafy greens


  1. Fill pot with water and place on high heat. Bring to a rapid boil and add salt (should be pretty salty to flavor the pasta.

  2. While water is coming to a boil, start bacon in a pan over medium/high heat. Cook until crispy. Remove bacon from the pan, onto paper towel to drain excess grease.

  3. Add pasta to the boiling, salted water and cook until each piece floats (about 2-3 mins)

  4. While pasta is cooking, add onions to the bacon grease, and cook until soft (about 1 min.). Add garlic and cook until fragrant (about 1 min.). Then add your green veggies to begin wilting.

  5. Remove pasta from boiling water with a strainer and place in the pan with the onions & garlic. Add 1 cup water (water from pasta would be perfect here). Cook for about 3 mins.

  6. Lower heat to medium/low, add tomatoes and Parmesan and give it a good stir.

  7. Add the bacon back to dish and serve immediately.

Pro tip: Use the salted water from your pasta to flavor the dish and add more creaminess.

If you make this meal, let me know what type of past and leafy greens you use and how it turns out in the comments below. Thanks!

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