Spinach, Bacon, and Sun Dried Tomato Penne Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 233.3
- Total Fat: 12.3 g
- Cholesterol: 11.9 mg
- Sodium: 646.7 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.6 g
- Protein: 9.0 g
View full nutritional breakdown of Spinach, Bacon, and Sun Dried Tomato Penne Pasta calories by ingredient
Number of Servings: 4
Ingredients
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1 cup vegetabl ebroth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn
1/4 cup grated Parmesan cheese
3 slice of bacon cut into bite size pieces
2 servings of Laughing Cow (optional)
Directions
1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9-12 minutes, until al dente and drain.
3. Fry bacon pieces in separate skillet until slightly krispy.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted, add bacon. Pour in the reserved broth, and stir in the chipped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user HRSTROUD.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9-12 minutes, until al dente and drain.
3. Fry bacon pieces in separate skillet until slightly krispy.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted, add bacon. Pour in the reserved broth, and stir in the chipped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user HRSTROUD.
Member Ratings For This Recipe
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SHERRIANNE61
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HUNNNYBEE
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KITKAT2504
This was wonderful, my husband who doesn't like to eat healthy enjoyed this :) . I used low fat low sodium chicken broth instead of vegetable, and we couldn't find the dehydrated toms so i used the ones already in olive oil, and didn't cook as long, or add OO. So Yummy! Will make it again. - 11/15/09
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NEPTUNE1939
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ZRIE014
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MUGABI123
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ROSSYFLOSSY
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NELLJONES
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NASFKAB
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TWEETYKC00
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GLORIAZ
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RACHELM920
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CHELLE1982
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EOWYNMAIDEN
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KATHIEJACK
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LAURAJEAN13