Bacon Parmesan Spaghetti with Asparagus, Corn and Tomatoes

When I saw this recipe on Picky Palate, I had to save it for a later date. It looks simple and delicious. We have a plethora of tomatoes to use, too, so it was high on my “to make” list.

I altered the recipe a little bit. I didn’t have fresh corn on the cob, so I used canned corn.

I also didn’t have fresh asparagus, but I had a can of asparagus spears I used instead. The bacon was already made, so that made the recipe even easier.



Bacon Parmesan Spaghetti with Asparagus, Corn and Heirloom Tomatoes

1 pound bacon

3 cups baby heirloom tomatoes

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound thin spaghetti noodles

1 cup finely diced white onion

1 1/2 cups fresh corn kernels

2 1/2 cups asparagus cut into 1-inch pieces

1 cup fresh grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 350 degrees F.

2. Cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Once cooled, crumble into small pieces. Reserve bacon drippings. Place heirloom tomatoes onto a medium baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 to 25 minutes, until juices start flowing and skin splits.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.

4. Place 2 tablespoons bacon drippings into a large Dutch oven or pot over medium heat. Add onions and cook stirring until tender, about 5 minutes. Add corn and asparagus, cooking and stirring for 5 minutes. Add cooked pasta, bacon, tomatoes and Parmesan Cheese. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season according to your liking with kosher salt and freshly ground black pepper. Serve warm.

Makes 8 servings


It’s a little higher in calories than I’d normally like in a recipe but that is because of the pasta. It makes me less likely to eat the leftovers for lunch (which is my preference) and instead eat it as a second dinner another night of the week.

I started by roasting my little tomatoes in the oven. Instead of olive oil I used Grapeseed Oil. I seasoned them with salt and pepper and put in them in the oven for about 20 minutes.

They were clearly done:

While the tomatoes were roasting, I chopped up the onions and Michael cooked them in the skillet with the corn and asparagus. We realized immediately that fresh asparagus would have been MUCH better. The canned was kind of gross and disintegrated almost immediately in the skillet.

The pasta was done. We used a mixture of whole wheat spaghetti noodles and whole wheat fettuccine noodles because we didn’t have enough of either. 🙂

I topped the pasta with freshly grated parmesan cheese and used a little bit of the oil from the roasted tomatoes to mix into the pasta.

The verdict: I loved the dish. The bacon and tomatoes were excellent together and the corn added a little bit of sweetness to it that was nice. The flavors all worked well together. I was unhappy with the asparagus, but that was my fault using canned.

I would definitely make this dish again if I had a lot of guests over. It makes a lot of food that is filling. Since Michael and I don’t eat a lot of pasta anymore we’re not likely to make it for ourselves much. I’d also use a little more bacon too. This recipe could be altered in lots of creative ways–simply using whatever veggies you have on hand would work well. This would be a great dish to carb-load on the day before a race!

QUESTION:  What’s your favorite pasta dish?

Because You Can’t Do Epic Alone

After crossing the finish line as a team, we were herded through a maze to pick up our medals and have our pictures taken. Once that was over with, Michael found us and he took some group photos. We all went to get some food down by the beer garden. I did not care what I ate, as long as it wasn’t Gatorade and bagels.

I got a cheeseburger and a diet coke. It was like $10 for the two items and the cheeseburger was awful. But after sitting in a van for two days eating GU and Gatorade, I’d eat anything.

I devoured the nasty burger in 1 minute I think.

I went to the souvenir tent and bought a $20 hat. I wanted another souvenir and in my delirium, I’d buy anything at that point. 🙂

Our team then went back to the van so I could transfer all my stuff into Michael’s car. We said our goodbyes and I collapsed in Michael’s car. I was tired but excited to tell him–my biggest supporter–all the gory details. He told me he wasn’t able to get a picture of me crossing the finish line and my heart fell. Then he handed me his iPhone and played the VIDEO he took. I posted it previously and it was amazing! Watching us cross the finish line together made me cry. I was so proud of my accomplishment and how hard I had trained.

We sat in Seaside traffic for awhile trying to get out of town. I immediately removed my contact lenses and threw them away. They’d hurt so bad. Once we got to Highway 26, the traffic was smooth sailing. Michael stopped at a Carl’s Jr to get dinner for himself. I was starving AGAIN. I’d eaten less than 2 hours ago but I was so hungry and tired I couldn’t think straight. I got a burrito at Carl’s Jr.

I ate about 3/4 of the burrito and threw the rest away. We finally got home and Michael helped me get undressed. I was having difficulties getting my socks and shoes off. I took the best shower of my life, took some Advil and muscle relaxers and crawled into bed. I was emotional, exhausted, happy, distraught and in incredible pain. I could barely move my legs.

Michael got an ice pack for my ankle. I don’t remember falling asleep. I don’t remember sleeping. I don’t remember waking up. But I slept for 14 hours or so and then got out of bed. Michael made me Mac n’ Cheese for lunch. I wanted a salad too–something I’d been fantasizing about in the Van for 36 hours!

My body feels deprived of food and nutrients. I tried to take in a lot of calories whenever I could. I drank chocolate milk, ate GUs, bananas, protein bars, fruit snacks, Chomps, water, Gatorade, Gatorade Recovery drinks, Powerbar Gels, bagels with peanut butter, bagels with cream cheese, bagels with cream cheese and ham slices. And lots and lots of Advil.

Every where I turned this weekend I heard people talking about how “Epic” Hood to Coast is.

Hood to Coast is definitely Epic.

I had no idea just how Epic it was until I experienced it myself.

Total Miles: 197

Total Team Members: 12

Total Miles I ran: 16.52

Total Time I ran: About 3 hours

Total Time my Team Ran: 31 hours and some change

Total Calorie Burned: 1,955

And you cannot do Epic Alone. I had my team. My teammates who ran the really hard sections of Hood to Coast and did it with a smile. The Volunteers who encouraged the runners to keep going. The supportive bystanders who cheered. The other runners who said “Good job” as they passed me. 🙂 My parents who helped with the financial costs in entering this crazy race. The friends who were supportive and enthusiastic about me doing this. My friend Rachel that drove from Seattle to volunteer!

And most of all: Michael! He helped me in ways I cannot even express. Emotional support, helping me plan for this, not complaining about me training for a year. Michael was there at the finish line when I needed him to, and he drove me home from the beach. He took video of a moment that I will relive the rest of my life and think of happily. He didn’t get upset when I had my total breakdown from exhaustion. He is the best!

You do Hood to Coast with a team because

You Can’t Do Epic Alone.