1 (12 oz) package penne pasta
2 T (divided) of The Olive Bin's Tuscan Herb Olive Oil
6 slices bacon, chopped
2 T minced garlic
1 (14.5 oz) can diced tomatoes OR 4-5 fresh tomatoes, peeled and chopped
1 bunch fresh spinach, rinsed and torn in bite-sized pieces
Penne Pasta with Spinach and Bacon
Ingredients
Number Of Servings: 4
Directions
1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of Tuscan Herb 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.
3. 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.
*Feel free to sub or add in any of your favorite cooked vegetables (mushrooms, asparagus, etc.)
Additional Info
Recipe adapted from Jean Tagliere on Allrecipes
