1.16.2015

Penne with Asparagus, Spinach and Bacon

Our weather has consisted of cold and wet the last few weeks. I loved it while I was off for the holidays but now that I'm back to work, it makes it so much harder to go into the office. As a reward for getting to the office, I decided to make a hot and healthy pasta for dinner. I found this recipe here and made a few minor modifications. I hope you enjoy!

Ingredients 
- 8 oz. penne pasta
- 3 slices of pepper bacon, cubed
- 1/2 cup diced sweet onion
- 2 1/2 cups asparagus; sliced in 1 inch pieces
- 1 1/4 cups fat-free, low sodium chicken broth
- 4 cups organic spinach 
- 1/2 cup shredded parmesan cheese
- 4 tbl. goat cheese
- salt, pepper, red peper flakes (all to taste)

Directions
1. Cook pasta according to the package. 

2. Cook bacon over medium heat until crispy. Remove from pan then crumble unto pieces. Then add diced onion to skillet and continue to cook over medium heat until tender.

3. Add asparagus and broth to the pan and bring to a boil. Reduce heat, simmer for 5-8 minutes or until asparagus becomes tender. Add drained pasta, 1/4 cup parmesan cheese, goat cheese, peeper, salt and red pepper flakes. Toss well until all the cheese is melted and combined with the pasta.

4. Serve with remaining cheese and bacon crumbles.
I hope you enjoy this healthy dinner! Thanks for stopping by!

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