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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delicious pasta dish with bacon, spinach, asparagus and a hint of lemony goodness. The sauce is Alfredo but it's almost unrecognizable. This is one of my 5-year-old's favorite suppers. Ingredients:
1/2 pound bacon, chopped |
1/4 cup reserved bacon drippings |
2 cups fresh asparagus, cut into 1-inch pieces |
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry |
3 cloves garlic, chopped (optional) |
2 tablespoons lemon zest |
2 cups alfredo sauce |
1 (16 ounce) package uncooked rotini pasta |
1/2 cup grated parmesan cheese |
Directions:
1. Place bacon in a large skillet and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve 1/4 cup of bacon drippings in the skillet.
2. Place asparagus, spinach, and garlic into the skillet with the bacon drippings; cook and stir over medium heat until the asparagus is tender, 8 to 10 minutes.
3. Sprinkle in lemon zest and toss to combine; thoroughly mix in bacon and Alfredo sauce. Reduce heat to medium-low and bring sauce to a simmer.
4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. Drain well.
5. Transfer the rotini to a serving bowl and top with Alfredo sauce mixture.
6. Sprinkle with Parmesan cheese to serve.
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