Indulge in a classic Penne Rustica, a sumptuous blend of al dente penne pasta with crisp bacon, tender asparagus, and fresh spinach, all brought together with a savory chicken broth and topped with melted parmesan cheese for a perfect comfort meal.
30 minutes, 2 servings
| 8 oz | Penne pasta |
| 2 | Bacon slices |
| ½ cup | Sweet onion, chopped |
| 2 cups | Asparagus, cut in to 1 inch pieces (about 1 pound) |
| 1 ½ cups | Chicken broth |
| 4 cups | Spinach leaves (fresh) |
| ½ cup | Shredded parmesan cheese |
| ¼ tsp | Black pepper |
| 1. Cook pasta (8 oz) according to the package directions. Don't include salt in the water. |
| 2. Drain the pasta; keep it warm. |
| 3. Cook bacon (2 slices) in a large nonstick skillet over medium heat until crisp. |
| 4. Remove bacon from pan; crumble these cooked bacon slices. |
| 5. Add onion (1/2 cup) to drippings in pan; sauté 1 minute. |
| 6. Next, add asparagus (2 cups) and broth (1 1/2 cups) to the pan; bring it to a boil. |
| 7. Reduce heat, and let it simmer for 5 minutes or until asparagus is crisp-tender. © FirstPageRecipes.com |
| 8. Add pasta and spinach leaves (4 cups), 1/4 cup of the cheese, and pepper (1 tsp) to pan; toss everything well. |
| 9. Stir gently until the spinach begins wilting (less than a minute) |
| 10. Sprinkle the dish with the remaining 1/4 cup cheese and crumbled bacon. |
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