This penne pasta toss, featuring asparagus, spinach, and bacon, comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as sauvignon blanc, and garlic-Parmesan breadsticks.
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper
How to Make It
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.