Ingredients
- 1 cup sun-dried tomatoes (dry)
- 340 grams dry pasta (whole wheat or high-fibre white penne pasta, 12 ounces/about 4 cups)
- 4 ounces bacon slices (4 slices reduced-sodium bacon, cut crosswise into 1/2" sections)
- 2 teaspoons minced garlic
- 3 cups sliced mushrooms (thin sliced, any kind)
- 2 cups chopped fresh spinach (baby spinach leaves)
- 1 cup sliced red onion (rings)
- 2 tablespoons minced fresh basil
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (fresh)
- 2 tablespoons minced fresh parsley
How to Make
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Step 1: Pour 1 cup boiling water over sun-dried tomatoes and let soak for 15 minutes; drain, chop and set aside.
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Step 2: Cook penne according to package instructions; drain and keep warm.
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Step 3: Cook bacon in a large skillet over medium-high heat until crisp.
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Step 4: Do not discard bacon drippings.
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Step 5: Add garlic and cook 1 more minute.
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Step 6: Add mushrooms, spinach, onions, sun-dried tomatoes, basil and crushed red pepper flakes.
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Step 7: Cook and stir for 5 - 6 minutes, until mushrooms and onions are tender.
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Step 8: Toss bacon-vegetable with hot pasta until evenly distributed.
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Step 9: Divide pasta between 4 serving dishes.
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Step 10: Top each with freshly ground pepper and 1 tbsp Parmesan cheese.
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Step 11: Sprinkle with parsley.
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Step 12: Serve immediately.
We hope you enjoy this recipe!
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