Penne with Asparagus, Spinach, and Bacon

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

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Nutritional Information

Amount per serving
  • 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

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

  1. Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
  2. 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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