It's a good, solid pasta recipe if you're looking for something sans the usual tomato or alfredo sauce. The leftovers aren't fantastic, and I also think you could cut back on the chicken stock without the recipe suffering. May add some garlic and olive oil next time.
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.
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- 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.
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