Description
Crispy bacon, spinach and sweet ripe tomatoes tossed with spaghetti or your favorite type of pasta.
Ingredients
- 8 ounces, weight Uncooked Spaghetti (or Pasta Of Your Choice)
- 6 slices Bacon
- 2 cups Grape Tomatoes, Halved
- ¼ teaspoons Salt
- 1 bag (6 Oz. Size) Fresh Spinach(or Arugula Or Baby Kale)
- ½ teaspoons Fresh Ground Pepper
- ¼ cups Parmesan Cheese, Grated Or Shaved
Preparation
In a large pot, cook pasta according to package directions. Drain and set aside.
Cut bacon strips into pieces using kitchen scissors. In a large non-stick skillet over medium heat, cook bacon until crisp. (Alternately, you can cook whole strips of bacon and crumble them once cooked.) Remove bacon from pan, and set aside on a paper towel lined plate .
Retain a small amount of bacon drippings in pan, add tomatoes and salt and cook, stirring occasionally, until tomatoes are tender (approximately 3-4 minutes). Add spinach and drained pasta to pan; cook until spinach begins to wilt (approximately 1 minute). Top with cooked bacon, fresh cracked pepper and Parmesan cheese.
Recipe from Cooking Light (350 calorie Main Dishes pg 75).
