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Spinach and Bacon Spaghettini

Yield serves 4 (serving size: 1 1/2 cup.)

Ingredients

  • 12 ounces uncooked spaghettini or thin spaghetti noodles
  • 4 bacon slices
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (6-ounce) package fresh baby spinach
  • 3/4 cup (3 ounces) grated fresh Pecorino Romano cheese
  • 1/2 teaspoon salt

Nutrition Information

  • calories 481
  • caloriesfromfat 24 %
  • fat 12.8 g
  • satfat 6.4 g
  • monofat 4 g
  • polyfat 1.3 g
  • protein 20.6 g
  • carbohydrate 70 g
  • fiber 5.2 g
  • cholesterol 33 mg
  • iron 4.8 mg
  • sodium 685 mg
  • calcium 264 mg

How to Make It

  1. Cook noodles according to package directions, omitting fat and salt. Drain pasta over a small bowl, reserving 1/2 cup cooking liquid.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon; reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add red pepper and garlic to skillet; cook 30 seconds. Add spinach; cook 1 minute or until lightly wilted. Remove from heat. Add pasta, reserved cooking liquid, cheese, and salt. Toss gently.