Spinach and Garlic Penna Pasta is one of my husband’s favorites. Of course, men always seem to love dishes that include bacon. This is an easy-to-make recipe. The spinach and bacon seem to compliment each other very well and keep you coming back for more. I love it when something so simple turns out so well and with so much flavor, and this Spinach and Garlic Penna Pasta is no exception!
- 1 (16-ounce) package penna pasta, uincooked
- 8 slices bacon, diced
- 1 tablespoon garlic, minced
- 2 tablespoons butter
- 1/3 cup olive oil, extra-virgin
- 1 pound fresh spinach leaves, washed, dried, stemmed, and shredded*
- Approximately 1 cup (2 ounces) Parmesan Cheese, freshly grated
- Salt and freshly-ground black pepper
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.
* I like to use baby spinach leaves.