Salad Bag Hacks - Pasta with Vegetables, Fontina, and Bacon

This Easy Rigatoni pasta uses 2 bags of salad as your vegetables. It also has Fontina cheese and bacon. It is a quick one pot meal that will satisfy any craving on a weeknight.

RECIPE

1 lb cooked Rigatoni (cooked to al dente -firm to the bite)

1 cabbage based bag of salad

1 kale based bag of salad

Salad bag hacks

5 pieces crumbled bacon

8 oz or more cubed fontina cheese (shredded is fine too)

1/2 cup parmesan cheese

2 cups water the pasta was cooked in (or broth)

1/2 cup onion

olive oil

salt & pepper

Sauce onions in olive oil until translucent. Add a little salt to your onions so they sweat.

Add both bags of salad and 1/2 cup of starchy water. Saute vegetables. One bag of salad had lots of cabbage and some carrots and kale. The other bag was mostly kale with a little purple cabbage and carrots.

Once vegetables are slightly soft add bacon and stir. Add Pasta and another 1/2 cup of the starch water. Stir thoroughly. If Pasta seems dry add another 1/2 cup of starch water. Due to evaporation, it may vary.

Add salt & pepper to taste

Sprinkle fontina cheese on top and put lid on. Turn up heat to medium high and cook til cheese melts. Add parmesan cheese and serve.

It is important that your pasta is not cooked til soft before adding to the vegetables. They will continue to cook and soak up the liquid when added.

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