Everyone can indulge in this light but delish Bacon and Spinach Pasta. Share as a side or main dish. The pictured Bacon and Spinach Pasta was made with organic, gluten-free pasta with only 2 ingredients—organic quinoa flour and organic corn flour.
🕔 30 minutes (quick and easy)
🥘 1 pan/pot
🌿 5 ingredients
🍴 Serves 6
10 ounces pasta
6 bacon slices
5 ounces baby spinach
1 (14 ounces) can diced tomatoes
1/2 teaspoon garlic powder
In a large all-purpose pan, COOK pasta according to package directions. Meanwhile, CHOP the bacon slices and set aside. Once pasta is done, drain and set aside.
In the same pan, COOK bacon over medium heat until brown and crisp, about 10 minutes. Set bacon aside and leave 3 tablespoons of bacon oil in the pan.
Turn heat off, STIR in spinach, tomatoes and garlic, and COOK until heated through, about 3 minutes. STIR in pasta and bacon to combine.
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Tips: For ease and speed, fold 2 bacon slices in half and cut them up with kitchen shears. Use the same plate or bowl the bacon was cut on to transfer the cooked bacon for less dirty dishes, and there’s no need to line the plate or bowl with paper towel.