Sun-Dried Tomato, Bacon & Spinach Penne
December 18, 2015
"Easy recipe for weeknight dinner. The soaking time for the tomatoes is not reflected in the cook time."
- Serving Size: 1 (316 g)
- Calories 643.6
- Total Fat - 18.5 g
- Saturated Fat - 6.1 g
- Cholesterol - 124.2 mg
- Sodium - 1988.1 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 10.4 g
- Sugars - 1.1 g
- Protein - 46 g
- Calcium - 104 mg
- Iron - 3.6 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.5 mg
Pour 1 cup boiling water over sun-dried tomatoes and let soak for 15 minutes; drain, chop and set aside.
Cook penne according to package instructions; drain and keep warm.
Cook bacon in a large skillet over medium-high heat until crisp.
Do not discard bacon drippings.
Add garlic and cook 1 more minute.
Add mushrooms, spinach, onions, sun-dried tomatoes, basil and crushed red pepper flakes.
Cook and stir for 5 - 6 minutes, until mushrooms and onions are tender.
Toss bacon-vegetable with hot pasta until evenly distributed.
Divide pasta between 4 serving dishes.
Top each with freshly ground pepper and 1 tbsp Parmesan cheese.
Sprinkle with parsley.
Tips & Variations
No special items needed.