Rating: 3.5 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 5
  • 5 star values: 5

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.

Karen Levin
Recipe by Cooking Light June 2007

Gallery

Lee Harrelson; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.

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  • 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.

Nutrition Facts

363 calories; calories from fat 25%; fat 10.2g; saturated fat 4.2g; mono fat 3.6g; poly fat 0.8g; protein 17.8g; carbohydrates 49.1g; fiber 4.6g; cholesterol 18mg; iron 4.3mg; sodium 501mg; calcium 239mg.
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