BACON AND SPINACH PASTA WITH PARMESAN
Ever since I discovered how delicious pasta is when cooked in broth instead of water, I’ve been experimenting with all sorts of different ways to play up this simple trick. By simply changing up the add-ins, you can have an endless number of quick one pot or one skillet dinners for busy week nights. This Bacon and Spinach Pasta with Parmesan is my latest quick skillet obsession.
Bacon, spinach, and Parmesan are not exactly the least expensive ingredients on the planet, so you do have to be a bit careful with this one. I used a half package of bacon and froze the rest for later use. To save on spinach, I skipped the salad sized bags and got a jumbo bag of “cooking spinach”. The big one pound bag was only 20 cents more expensive than the smaller salad sized (9oz.) bags and almost twice as big. I’ll enjoy the extra spinach as salads and freeze some in smoothie packs. Frozen spinach can be used in a pinch, but make sure not to get “chopped” frozen spinach because it will be in a million tiny little pieces. You can use other greens, like collards, mustard, or kale, but because they’re quite a bit more sturdy, they’ll need to be sautéed down with the onion in the beginning. Parmesan really does top off this dish and make it grand, but you can lighten up on it if you’re strapped for cash. Parmesan is very flavorful, so a little goes a long way.
If you want to beef up this dish a bit, you can add a rinsed and drained can of white beans, or sauté some mushrooms with the onions. A few red pepper flakes would be nice in here, too, although I like red pepper flakes on just about anything!
BACON AND SPINACH PASTA WITH PARMESAN
Bacon and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.
Total Cost $5.23 recipe / $1.31 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
INGREDIENTS
INSTRUCTIONS
Bacon, spinach, and Parmesan are not exactly the least expensive ingredients on the planet, so you do have to be a bit careful with this one. I used a half package of bacon and froze the rest for later use. To save on spinach, I skipped the salad sized bags and got a jumbo bag of “cooking spinach”. The big one pound bag was only 20 cents more expensive than the smaller salad sized (9oz.) bags and almost twice as big. I’ll enjoy the extra spinach as salads and freeze some in smoothie packs. Frozen spinach can be used in a pinch, but make sure not to get “chopped” frozen spinach because it will be in a million tiny little pieces. You can use other greens, like collards, mustard, or kale, but because they’re quite a bit more sturdy, they’ll need to be sautéed down with the onion in the beginning. Parmesan really does top off this dish and make it grand, but you can lighten up on it if you’re strapped for cash. Parmesan is very flavorful, so a little goes a long way.
If you want to beef up this dish a bit, you can add a rinsed and drained can of white beans, or sauté some mushrooms with the onions. A few red pepper flakes would be nice in here, too, although I like red pepper flakes on just about anything!
BACON AND SPINACH PASTA WITH PARMESAN
Bacon and Spinach Pasta with Parmesan is a quick and flavorful weeknight dinner that only requires a few ingredients.
Total Cost $5.23 recipe / $1.31 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
INGREDIENTS
- 6 oz bacon (1/2 12 oz. pkg) $2.15
- 1 small onion $0.25
- 2 cups chicken broth $0.28
- 1/2 lb pasta $0.50
- 1/4 lb 3-4 cups fresh spinach $1.50
- 1/3 cup grated Parmesan $0.55
INSTRUCTIONS
- Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
Read full recipe here : BACON AND SPINACH PASTA WITH PARMESAN
0 Response to "BACON AND SPINACH PASTA WITH PARMESAN"
Post a Comment