I really liked this dish but for some reason the leftovers were disappointing. I cut the broth to 1 cup and kicked up the flavor with garlic and a little crushed red pepper.
Penne with Asparagus, Spinach, and Bacon
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.
More From Cooking Light
- Calories: 363
- Calories from fat: 25%
- Fat: 10.2g
- Saturated fat: 4.2g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.8g
- Protein: 17.8g
- Carbohydrate: 49.1g
- Fiber: 4.6g
- Cholesterol: 18mg
- Iron: 4.3mg
- Sodium: 501mg
- Calcium: 239mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes