Mmmmm Pasta!

Just the other day, I was decided I wanted to shake up my veggie routine.  While I love asparagus and broccoli, anything can get boring if indulged in too often.  That's when I remembered the sauteed spinach that I made several times last summer.  It's on the naughtier side of vegetable dishes, but it's oh-so-good!  Just making the spinach calls for bacon, plum tomatoes, red onion, balsamic vinegar, s&p, and of course spinach.  At dad's request, I was going to make this to accompany some fish last night, but then decided I was craving pasta.  While trying to decide how to prepare the pasta (we didn't have any marinara on hand), I had the genius idea to combine my sauteed spinach AND the pasta!  Voila!  A tasty dinner that my dad loved.  He said it helped that he didn't have to lift a finger.  (You could probably add some grilled chicken breast for  extra protein.)

Sauteed Spinach and Bacon Penne

8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper

Directions

Begin by frying the bacon in a large skillet over low-medium heat.  When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate.  Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat.  While the onions and tomatoes are cooking, you can heat water for the pasta.  When the water is hot, cook the pasta according to instructions.  Then, go ahead and chop the bacon.  When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes.  Add additional bacon fat as needed to coat the spinach.  As the spinach wilts, more of it will fit in the pan.  Once it is all wilted, remove it from the heat.  When the pasta is done, drain it and transfer to a large bowl.  Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix.  Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss.  Lastly, plate and top with a little shredded Parmesan.

Serves 4

*Not in the mood for pasta?  Simply subtract the penne and Parmesan from the recipe, and you're good to go.

Sorry, no photo.  Dad and I scarfed this down before I thought to grab the camera!