Bacon, Spinach and Tomato Pasta

I love a good BLT sandwich. The delicious saltiness of the bacon paired with the freshness of a crunchy few pieces of lettuce and juiciness of a tomato stuffed in between two slices of bread. MMM! Sooo, with that in mind, I decided to make a pasta with some of the same ingredients.

For this recipe, you can use whatever pasta you like. I chose farfalle and instead of regular bacon I opted for turkey bacon and spinach. I have to say YUMMMMAROOO!!! Best part is this is just another recipe that is quick and easy to make and can be eaten warm or cold as I found out when I got hungry later in the evening!

BST PASTA – serves 4

INGREDIENTS

1bx farfalle pasta (or any pasta you desire cooked al dente
1 package of turkey bacon cooked and diced

4 cups of spinach
4 sprigs of fresh tarragon (leaves only finely chopped)
2 Tbl of chopped parsley
¼ cup of white wine
1 cup of chicken broth
5 plum tomatoes diced
1 tsp coriander
1 tsp of thyme
1 Tbl of flour
½ tsp of dijon mustard
1 Tbl of lime zest
1 Tbl of balsamic vinegar
2 Tbl of olive oil

DIRECTIONS

Cook the pasta until al dente about 8 minutes. Drain and place in a large bowl.

In a pan cook the turkey bacon according to the package. Usually 4 minutes total turning them over a few times to cook evenly, dice them up and add them to the bowl with the pasta.

Add the olive oil to a pan and then add the spinach, tomato, balsamic vinegar, zest, dijon mustard, coriander, thyme, tarragon, parsley, white wine and 3/4 cup of chicken broth. Cook until the tomato has softened and the spinach has wilted, about 3 minutes. In a small bowl add the remaining chicken broth and flour and stir with a whisk well and add to the pan to thicken the sauce a bit. Cook for another 2 minutes and pour contents of pan into the large bowl, mix well and serve.



Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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