12 oz pasta, penne or rotini
1 T olive oil
6 slices bacon, chopped
2 T garlic, minced
1 ~14.5 oz can diced tomatoes
10 oz bag fresh baby spinach, rinsed
Fresh grated parmesan
Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente, approximately 9 minutes.
Heat olive oil in large skillet over medium heat. Cook bacon in olive oil until browned and crisp. Add garlic and cook another 1 minute. Stir in tomatoes, and cook until heated through.
Place rinsed spinach in colander, and drain hot pasta over spinach to wilt. Transfer to skillet and toss with and bacon tomato mixture. Plate in individual pasta bowls and garnish with fresh grated parmesan. Serve immediately. Serves 4.
Chef's Note: This looks similar to Tomato Pasta with Spinach and Bleu Cheese that I made last week, but the taste is quite different. Either dish would be wonderful and easy to prepare during the hot, lazy days of summer.
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