Pasta with Spinach, Bacon & Sun-Dried Tomatoes



Servings: 4
Prep time: 20 minutes

Ingredients

  • 8 ounces uncooked orecchiette pasta (or any pasta)
  • 5 cups bagged prewashed kale (or spinach)
  • 2 slices center-cut bacon
  • 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1/2 teaspoon crushed red pepper
  • 3 large garlic cloves, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 3/8 teaspoon salt
  • 1 ounce Parmigiano-Reggiano cheese, shaved
  • 2 tablespoons fresh lemon juice

Preparation

Cook pasta in boiling water 8 minutes or until almost tender. Add kale (or spinach), and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.