Best 7 Penne Pasta With Spinach And Bacon Recipes

BACON AND SPINACH PASTA WITH PARMESAN

Steps:

• Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
• While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
• Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
• Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
• Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

PENNE PASTA WITH SPINACH AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the penne pasta, and cook until tender, 8 to 10 minutes
• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Place bacon in the skillet, and cook until browned and crisp.
• Add garlic, and cook for about 1 minute.
• Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted.
• Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

PENNE WITH BACON, SPINACH, ASPARAGUS AND MUSHROOMS

Steps:

• 1. Cook pasta according to package directions. Drain, reserving 1/2 cup of cooking water.
• 2. Cook bacon until crisp and crumble. Add onion and mushrooms to bacon drippings and saute one minute. Add asparagus wine and broth and simmer five minutes, until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese and pepper. Toss and sprinkle with remaining cheese and bacon.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

BAKED PENNE WITH MUSHROOMS, BACON AND SPINACH

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
• Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
• Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
• Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
• Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.

SPINACH AND GARLIC PENNE PASTA WITH BACON

Steps:

• Cook pasta according to package directions.
• Drain and return to pan to keep warm.
• 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 and saute until soft.
• Add spinach, stirring until spinach is cooked.
• Add pasta and stir until blended.
• Add Parmesan cheese and stir.
• Remove from heat and transfer onto individual serving plates.
• Scatter bacon over top and sprinkle with additional Parmesan cheese, if desired.