Spinach and Garlic Penna Pasta Recipe
1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach leaves washed, dried, stemmed, and shredded*
Freshly-grated Parmesan cheese (approximately 1 cup or 2 ounces)
Salt and freshly-ground black pepper
* I like to use baby spinach leaves.
Cook pasta according to package directions; drain and return pasta to pan to keep warm (reserve 1 cup of the cooking water). Learn How To Cook Pasta Properly.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is wilted. Add cooked pasta and stir until blended. If the pasta mixture seems dry, stir in some of the reserved cooking water. Season to taste with salt and pepper.
Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.