Ingredients
- 8 ounces sliced bacon (8 slices)
- 2 cartons (20 ounces) tomatoes (10 ounce each carton, grape or cherry tomatoes)
- 5 ounces fresh baby spinach
- 1/2 cup sour cream
- 1 lemon, zested
- Salt and pepper, to taste
- 16 ounces dry farfalle pasta (or fusilli pasta)
How to Make
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Step 1: Cook bacon in large skillet over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.
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Step 2: In same skillet over medium-high heat, add reserved bacon drippings. Add tomatoes and cook until blistered, 3-5 minutes. Stir in spinach; remove from heat. Spinach will wilt a bit, but not completely. Stir sour cream and lemon zest into skillet. Season with salt and pepper. Cover; set aside.
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Step 3: Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add tomato mixture and reserved cooking water. Season generously with salt and pepper. Divide between 6 bowls and top with crumbled bacon. Serve immediately, refrigerating any leftovers.
We hope you enjoy this recipe!
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