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Penne with Spinach and Bacon Recipe

Penne with Spinach and Bacon

Serves 4
Steamed, sliced asparagus or green peas can be substituted for spinach.

Ingredients:

  • 1 package (10 oz) Metropolitan Market bacon, cut crosswise into 1/2-inch pieces
  • 1 jar (24 oz) Metropolitan Market Marinara or Arrabbiata Sauce
  • 1 package (16 oz) Metropolitan Market Penne Pasta
  • 1 package (about 5 oz) baby spinach leaves
  • Fresh grated or shredded parmesan cheese

Directions:

  1. Place bacon in a large, deep skillet over medium heat. Cook, stirring often, till golden brown. Remove from heat. Drain off excess fat, reserving bacon in pan.
  2. Stir in Marinara or Arrabbiata sauce, cover and warm over low heat.
  3. While sauce warms, cook penne. Cook pasta in a large pot of boiling, salted water as package directs.
  4. Drain, reserving 1/2 cup pasta cooking water.
  5. Add hot cooked penne and spinach to skillet with bacon and sauce. Stir to blend well and wilt spinach. Thin sauce with some of the reserved water, if needed.
  6. Serve hot with parmesan cheese.

Ratings and Reviews

“What's not to like? i used fresh spinach added some broccoli too. ”

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