The Healthy My Ass Cookbook

Rainbow Line
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Linguine with Caramelized Onions, Bacon and Olives

A pasta dish with a unique blend of flavors.


1/2 lb. Linguine, dry
12 slices Bacon, 2/3 lb. raw
2 Onions
1/4 cup Bacon Grease, from frying the bacon
1/4 cup Olive Oil
1/4 tsp. Salt
4 cloves Garlic, peeled
1/2 cup Black Olives, chopped and pitted
1/4 cup Fresh Parsley, chopped, optional
1/2 tsp. Black Pepper, coarsely ground
1/4 cup Grated Parmesan Cheese


Heat enough water to cook the Linguine.

Meanwhile, cut the Bacon slices into 1/2" wide pieces and fry slowly in a large skillet, stirring frequently until all the slices are separated, until crisp.

While the bacon is frying, slice the top and bottom off the Onions.  Quarter each onion top to bottom through the center core.  Slice each quarter into thin strips.

Remove the crisp bacon from the pan and drain on paper towels.  Measure the Bacon Grease, discarding any in excess of 1/4 cup.  Add enough Olive Oil to bring the total up to 1/2 cup and pour all into the skillet.

Add the onions to the skillet, lightly sprinkle with Salt and sauté over medium heat stirring occasionally, until soft and the edges begin to turn golden, about 20-30 minutes.

Meanwhile, pit, drain, and or chop the Black Olives, whatever is needed.  Chop and measure the Fresh Parsley if used.

Start cooking the linguine according to the package directions when the onions are nearly done.

Once the onions are caramelized to your liking, press the Garlic into the skillet with a garlic press and continue to sauté 1 additional minute.  Move the skillet to your smallest burner at its lowest setting and stir in the chopped black olives and the bacon.  Keep warm until the linguine is done.  If it continues to cook, turn off the heat and cover with a lid.

Drain the linguine and toss with the onion, bacon, olive mixture and optionally the parsley.  Serve immediately, garnished with freshly ground Black Pepper and freshly Grated Parmesan Cheese to taste.


I skip the fresh parsley only because I hate that it is only sold in such a large bundle that most is likely to be wasted.  The original recipe suggested you could substitute other fresh herbs.


Other Information:

Source: My variation of a recipe I found on the web site.

Total Time: 1:30

Yield: 4 cups
Servings: 4

Nutrition Facts per Serving:
627 Calories
40g Fat (57.8% calories from fat)
16g Protein
50g Carbohydrate
3g Dietary Fiber
33mg Cholesterol
757mg Sodium.

Exchanges per Serving:
3 Grain(Starch)
1 Lean Meat
1 Vegetable
0 Fruit
7 Fat.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.