One Pot Sweet Potato And Bacon Pasta Food

BACON, COURGETTE & CAPER ONE-POT PASTA

Steps:

• Put the lardons in a pan and fry over a medium heat for 5 mins until crisp and golden. Remove from the pan and pour off any fat.
• Heat the oil in the same pan and fry the courgette and garlic for 6-8 mins until lightly golden and most of the water has evaporated. Add the tagliatelle and pour in 400ml water. Stir until the pasta nests unravel, then cook uncovered for 7-9 mins, stirring frequently, until the pasta is al dente. Stir in the capers, lemon zest and juice, pecorino and lardons, adding a splash more water if it looks a little dry. Stir for a few seconds until the cheese starts to melt. Fold in the rocket until just starting to wilt, then serve.

SWEET POTATO, BACON, AND VEGGIE SKILLET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.