Wednesday, May 11, 2005

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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  1. Looks like a great meal, I'm going to fix it for Mrs. Old Duffy tonight.

  2. Looks great, but how do you keep pasta warm? I'd probably just do both at once..

  3. Old Duffy - hope you both liked it!

    Tammy J - They pasta was only sitting there for a couple of minutes I think, so I didn't do much to keep it warm. You could always dunk it in boiling water for a second if you need to.