Prep Time 10 minutes Cook Time 10 minutes
A classic flavor combination gets a makeover in this quick and easy dish. Fresh cherry tomatoes and green spinach make this pasta so bright and colorful. A splash of cream and the crisp bacon topping make it totally irresistible. What's even better is that the sauce cooks while the pasta boils, so you can have dinner on the table in less than 20 minutes.
by Alison Needham
What you'll need
- 1 pound dried penne
- 6 slices thick-cut bacon, , cut into thin slices
- 1 pound cherry tomatoes, halved
- 10 leaves of fresh basil, slivered
- 1 teaspoon salt
- 1 teaspoon bottled, minced garlic
- 1/2 cup heavy cream
- 3 cups loosely packed baby spinach
- Grated Parmesan cheese, to taste
Notes:
Yield: 4 servings
How to make it
- Bring a large pot of salted water to boil for the pasta. Add dried pasta and cook according to package directions.
- While pasta cooks, place the thinly sliced bacon into a large non-stick skillet over medium heat. Cook, stirring occasionally, until bacon is crisp and golden brown in color. Remove bacon with a slotted spoon, drain on paper towels, and set aside. Pour out all but one tablespoon of fat and return pan to burner.
- Add tomatoes, basil, salt and garlic to the fat in the pan. Cook until the tomatoes give off their juice and become soft, about 2-3 minutes. Add heavy cream and simmer for 5 minutes more. Remove from heat.
- Place spinach in a large serving bowl. Drain pasta and pour hot pasta over the top of the spinach, tossing to combine. The heat from the pasta will wilt the spinach somewhat. Pour the tomato cream mixture over the pasta and toss again. (If the pasta seems dry, try adding a small ladle-full of pasta cooking water.)
- Top with reserved bacon and Parmesan cheese to taste. Serve immediately.
