375 g spiral pasta
1 tbsp olive oil
8 bacon rashers (550g), rind removed, thinly sliced
1 onion, finely chopped
250 g fresh baby spinach leaves
2 cloves garlic, crushed
300 ml light cooking cream
1 cup finely grated Parmesan
⅓ cup finely chopped fresh parsley
½ cup finely chopped semi-sundried tomatoes in oil
- Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Cover to keep warm.
- Meanwhile, heat oil in a large, deep, non-stick frying pan over a high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crisp. Remove bacon. Cool frying pan slightly. Reduce heat to low.
Add onion to pan. Cook, stirring, until soft. Add spinach and garlic. Cook, stirring occasionally, until just wilted. Add cream. Bring to boil. Stir in bacon.
- Stir spinach mixture into pasta with parmesan, parsley and tomatoes. Season with salt and pepper.
- Spoon into a serving dish and serve hot.