Penne with Asparagus, Spinach, and Bacon

Penne with Asparagus, Spinach, and Bacon (Adapted from CL)

8 ounces dry whole wheat penne pasta
3 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups 1" sliced asparagus
1/3 cup chicken broth
4 cups bagged baby spinach leaves
2 ounces fresh grated Parmesan cheese, divided
1/4 teaspoon black pepper

In a large pot of boiling salted water, cook pasta just until almost al dente - reserve about 1/2 cup of the water, drain and keep the pasta warm.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove and place on a couple paper towels to drain - crumble when cool. Add onion to drippings - sauté 1 minute. Add asparagus and broth - bring to a boil, reduce heat and simmer until asparagus is crisp-tender, about 5 minutes. Add pasta, spinach, 1/4 cup cheese and pepper - toss well, if pasta is too dry, add some of the reserved cooking water. Serve with a sprinkling of remaining 1/4 cup cheese and crumbled bacon.

Makes about 4 servings.

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