Creamy Linguini Pasta
Creamy Linguini Pasta—linguini tossed with crisp bacon, sautéed vegetables & a rich sauce made with Hiland Lactose Free Milk.
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Prep Time
15 Minutes -
Cook Time
15 Minutes -
Servings
4
Ingredients
- ¼ lb bacon, diced (fat reserved)
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 1 red onion, chopped
- 1 gold bell pepper, julienned
- ½ cup carrots, shredded
- 1 jalapeño, chopped
- 1 cup grape tomatoes, halved
- ¼ cup white wine
- ½ lb linguini pasta, cooked to package specifications
- 1 cup Hiland Dairy Lactose Free Milk
- 1 tbsp all-purpose flour
- ¼ tsp crushed red pepper flakes
- Salt, pepper, and garlic seasoning mix to taste
- 1 bunch fresh parsley, chopped
Directions
- Cook the bacon: In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon and set aside, retaining the rendered fat.
- Start the vegetables: Add 1 Tbsp of the reserved bacon fat into the skillet. Over medium heat, add red onion, bell pepper, jalapeño, carrots, and tomatoes. Cook for 2 minutes.
- Add aromatics: Stir in shallots and garlic. Cook for an additional 1 minute, being careful not to let them burn.
- Build the roux: Sprinkle in the flour and stir well to coat the vegetables, cooking for about 1 minute to remove the raw flour taste.
- Deglaze: Add the white wine, stirring and scraping the bottom of the pan to incorporate all flavors.
- Create the cream sauce: Pour in the Hiland Dairy Lactose Free Milk and stir until the sauce begins to thicken.
- Season and combine: Season with salt, pepper, garlic mix, and crushed red pepper flakes. Add the cooked linguini and toss until fully coated.
- Finish and plate: Serve immediately, topped with crispy bacon and fresh chopped parsley.
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