Penne with Asparagus, Spinach, and Bacon

Penne with Asparagus, Spinach, and Bacon Recipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Caloriesfromfat 25 %
Fat 10.2 g
Satfat 4.2 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 17.8 g
Carbohydrate 49.1 g
Fiber 4.6 g
Cholesterol 18 mg
Iron 4.3 mg
Sodium 501 mg
Calcium 239 mg

Ingredients

8 ounces uncooked penne pasta
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper

Preparation

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.

Note:

Karen Levin,

June 2007
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