Bacon and Spinach Bow Ties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices of baconThin slices work the best. Go for something simple: no fancy flavors here or it won't turn out right.1 tbl extra virgin olive oil1 small onion, sliced thinChoose the smallest sweet onion you can get. Alternatively you can use all shallots, but you'll need 2-3 fairly large ones.1 small shallot, sliced thin1 clove garlic, pressed or minced1 cup of fresh mushrooms, slicedButton, baby portobello, or cremini work the best, but you can use whatever you have handy. coarse ground black pepperI use about a tablespoon, but start small and work your way up. 2 tbls finely grated Parmesan cheeseRomano or other fine Italian grating cheese can be used, but the grate should be as fine and powdery as possible so that the majority of the cheese melts and dissolves fairly instantly. 4 cups of fresh spinach leavesOther greens can be substituted if you are familiar with the greens that are used in Italian cuisine. 4 fl oz white wineI prefer pinot grigio or sauvignon blanc for Italian food, but any will do. Be sure to taste it first: never cook with a wine you wouldn't want to drink as the flavor will only intensify. 4 servings of cooked pastaI prefer bow ties or farfalle as I call them. The nutritional information given is for Barilla Bow Tie pasta, but any type can be substituted. Try whole grain pasta or Barilla Plus for even better nutrition.
Start your pasta and be sure to use a timer. It is easy to overcook pasta when you are concentrating on the rest of the dish. The bacon should not be crisp.
Cook the bacon in a large flat skillet with high sides, tearing the pieces apart as you cook it. Remove the pieces with tongs and lay them on paper towels to drain. Leave the drippings in the pan.
Add the olive oil, onions, shallots, garlic, and mushrooms to the pan and cook them over medium heat nearly to the point where they are done.
Increase the heat to high and return the bacon to the pan and add the pepper to taste and the Parmesan cheese stirring the mixture about so that the cheese is integrated fairly well.
Add the spinach leaves on top of the mixture in the pan, but do not stir at this point. Then carefully add the wine to the pan. The wine may spatter some, but the spinach should absorb most of this.
Reduce to low heat and stir for a short while so that the spinach leaves can wilt in the steam from the wine.
Serve over cooked pasta with a glass of white wine and a vibrant citrus salad.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JOPPERM2.
Cook the bacon in a large flat skillet with high sides, tearing the pieces apart as you cook it. Remove the pieces with tongs and lay them on paper towels to drain. Leave the drippings in the pan.
Add the olive oil, onions, shallots, garlic, and mushrooms to the pan and cook them over medium heat nearly to the point where they are done.
Increase the heat to high and return the bacon to the pan and add the pepper to taste and the Parmesan cheese stirring the mixture about so that the cheese is integrated fairly well.
Add the spinach leaves on top of the mixture in the pan, but do not stir at this point. Then carefully add the wine to the pan. The wine may spatter some, but the spinach should absorb most of this.
Reduce to low heat and stir for a short while so that the spinach leaves can wilt in the steam from the wine.
Serve over cooked pasta with a glass of white wine and a vibrant citrus salad.
serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JOPPERM2.
Nutritional Info Amount Per Serving
- Calories: 325.3
- Total Fat: 8.5 g
- Cholesterol: 7.4 mg
- Sodium: 175.8 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 3.3 g
- Protein: 12.0 g
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