YES, that is my one-year-old eating her pasta as she carries her plate to the table.
16 oz penne
12 slices bacon
1 7oz package arugula or spinach
1 pint grape tomatoes
¾ teaspoon kosher salt
¼ teaspoon black pepper.
Cook pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel- lined plate. Spoon all but 1 tablespoon of the back drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula/ spinach and stir until it wilts, 30 to 60 seconds. Transfer the arugula/ spinach to the pasta. Return to skillet to medium heat, add the tomatoes and ½ tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula/spinach and toss. If the pasta seems dry add up to 1 more tablespoon of the reserved drippings. Crumble the bacon over top, season with the salt and pepper and toss again. (ADD LOTS OF PEPPER!)
Gluten free: obviously, use gluten free pasta!
ReplyDeleteLooks yummy. Still haven't gotten the boys to eat pasta... other than Kraft Macaroni and cheese... let alone tomatoes... other than ketchup. Love that you are still adding to this treasure trove of meal ideas and great recipes!
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