-
-
My review
Penne Pasta with Spinach and Bacon
Jean Tagliere
"This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 517 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
- Meanwhile, 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.
Nutrition Facts
Per Serving: 517 calories; 14.8 g fat; 73.8 g carbohydrates; 21 g protein; 15 mg cholesterol; 547 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7571038 Ratings
-
-
-
-
-
Most helpful positive review
4/30/2007
I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? ...
Most helpful critical review
8/23/2005
first shot was ok but a little...lacking? second try i added one small onion, one small green pepper, dash or two of red pepper flakes, some basil, and didn't do the draining of pasta over spin...
Most helpful
Most positive
Least positive
Newest
4/30/2007
I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? ...
4/7/2007
Ok-I change some of the recipes I use from this site-I usually hate it when people do it, but I can't help myself! I used a whole pound of bacon-sauteed that until crispy- drained off most of t...
4/15/2007
VERY GOOD! Just a couple upgrades...I used a pound of bacon and almost 2 pounds of pasta. I put some spinach in the skillet and some in the pasta drainer to test both ways. It's good both ways. ...
3/28/2007
I made this a second time and made some changes to make it taste better. I removed my bacon and added fresh tomatoes to the 1 tbsp garlic. I boiled that down and then added a box of spinach. ...
9/13/2004
This recipe turned out great, with one fairly major change on my part. Mine is not a tomato-friendly household (neither of us can stand the things!) so I used a small jar of sliced roasted red ...
10/4/2005
I knew this recipe was a winner when my husband exclaimed, "Wow! This tastes like restaurant food!" It tastes very good the next day, stays moist and reheats well. Thanks for such a delicious an...
9/20/2007
Very good as is, however, in order to make it a less fattening, replace chicken broth for olive oil and bacon drippings and substitute bottled real bacon peices (not imitation) for fried bacon. ...
7/30/2007
I took the bacon out when it was done cooking and then added it back in at the end so it would stay crispy. Also, I wilted the spinach into the sauce and served with a bit of feta cheese sprink...