Penne Pasta With Spinach and Bacon
7
People talking
I prefer cooked/wilted spinach over uncooked so this sound good. Posting for safe keeping.
- Ready In:
- 25mins
- Serves:
- Units:
7
People talking
ingredients
- 1 (12 ounce) package penne pasta
- 2 tablespoons olive oil, divided
- 6 slices bacon, chopped
- 2 tablespoons garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 bunch fresh spinach, rinsed and torn into bite-size pieces
directions
- Bring a large pot of lightly salted water to a boil.
- Add the penne pasta, and cook until tender, 8 to 10 minutes
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Place bacon in the skillet, and cook until browned and crisp.
- Add garlic, and cook for about 1 minute.
- Stir in the tomatoes, and cook until heated through.
- Place the spinach into a colander, and drain the hot pasta over it so it is wilted.
- Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
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RECIPE MADE WITH LOVE BY
@AZPARZYCH
Contributor
@AZPARZYCH
Contributor
"I prefer cooked/wilted spinach over uncooked so this sound good. Posting for safe keeping."
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This was a quick and tasty dinner to put together. I cut the pasta in half but left the rest and got 3 servings. I used bacon from the "fancy" meat store we treat ourselves to on occasion and it was delicious in the pasta, not over powering or too salty. I would add some herbs next time. Made for PRMRTReply
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very good. I skipped the oil as the bacon has enough fat in it to cook by itself; otherwise I followed the directions as written for a very easy and good dinner accompanied with salad. Thanks for sharing!1Reply
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I used home grown silverbeet for this and also rice vermicelli instead of wheat pasta due to children with intolerances. It was a great success and very flavourful - I did not even have to add salt and pepper. Sliced ham went into it instead of bacon and also I scattered in a few mushies - all together a great dinner with some lunch leftovers.Reply
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I used home grown silverbeet for this and also rice vermicelli instead of wheat pasta due to children with intolerances. It was a great success and very flavourful - I did not even have to add salt and pepper. Sliced ham went into it instead of bacon and also I scattered in a few mushies - all together a great dinner with some lunch leftovers.Reply
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