8 ounces uncooked mezze penne pasta
6 center-cut bacon slices
2 cups grape tomatoes, halved
1/4 teaspoon kosher salt
1 (6-ounce) package baby spinach
1/2 teaspoon freshly ground black pepper
1 ounce fresh Romano cheese, finely grated (about 1/4 cup)
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 6 minutes or until crisp. Remove bacon from pan; crumble. Add tomatoes and salt to drippings in pan; cook 3 minutes or until tomatoes are tender, stirring occasionally. Add spinach and pasta to pan; cook 1 minute or just until spinach begins to wilt, stirring occasionally. Sprinkle pasta with bacon, pepper, and cheese.
This Cooking Light Recipe (and photo) was so simple and if you use the portions above it should yield 3-4 servings. I really loved how quick it was for a weeknight meal, and any time I have bacon I feel indulgent. I actually used arugula instead of spinach and loved the result.
Eat well my friends and have a lovely weekend!
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