Bacon Sun Dried Tomato Pasta With Spinach And Cream Recipes

CREAMY SUN-DRIED TOMATO AND SPINACH PASTA

Steps:

• Over medium-high heat, saute garlic in some oil until fragrant.
• Add the sun-dried tomatoes and saute for 2 minutes.
• Pour in the pasta water and simmer for 1 minute.
• Reduce heat to medium-low and pour in heavy cream.
• Add in 1/2 cup freshly grated Parmesan cheese, stirring to mix until the cheese melts into the sauce.
• Toss in basil, Italian seasoning, and baby spinach and simmer gently until the spinach has cooked down.
• Season with salt and pepper to taste.
• Add the pasta into the sauce and toss to combine.
• Top with remaining Parmesan cheese.
• Dish and serve hot.
• Enjoy!

BACON SUN DRIED TOMATO PASTA WITH SPINACH AND CREAM

Steps:

• Unless you have quick cooking pasta, set your pasta to cook while you make the sauce. Once it has cooked, drain but reserve the pasta water and cover the pasta to keep warm.
• If using sun dried tomatoes that are not in oil, soak them in boiling water while you cook everything else then drain and slice (if in oil, skip soaking and just slice).
• Cut the bacon into relatively thin slices. Warm a pan over a medium-heat and add the bacon, stirring now and then to avoid it sticking too much until it starts to release some fat.
• While it's cooking, dice the onion and garlic relatively finely (or you can prep everything ahead, if you prefer). Roughly chop the spinach.
• Add the onion and garlic to the bacon once it is just starting to brown, and cooking, stirring now and then, so that the onion and garlic soften.
• Once the onion has softened, another 5 min or so, add the cream and warm to a gentle simmer. Add the little bit of pasta water, the sliced sun dried tomatoes and spinach.
• Cook for another 2-3 minutes, stirring regularly, until the spinach wilts down in the sauce. Add the pasta and stir through well so the pasta is well covered with the sauce. Add a little more pasta water if needed.
• Serve, topped with some freshly grated parmesan (Note you can also mix a little into the sauce, if you like).

SPINACH, BACON, AND SUN DRIED TOMATO PENNE PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9-12 minutes, until al dente and drain.
• Fry bacon pieces in separate skillet until slightly krispy.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted, add bacon. Pour in the reserved broth, and stir in the chipped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.

PASTA WITH SUN DRIED TOMATOES, BACON, CREAM AND OTHER STUFF

Steps:

• Cook pasta in heavily salted water to al dente according to package directions. Drain and drizzle with a bit of olive oil and set aside.
• Using the same pot as you did for the pasta (so you only have to wash one pot!), cook bacon over medium-high heat until crisp (approximately 5-7 minutes). Remove with a slotted spoon and drain on a paper towel. Set aside.
• Reduce heat to medium and add shallots to the remaining bacon grease and cook until soft. Add sun dried tomatoes, olives, red pepper flakes, and pepper. Cook another minute, stirring constantly. Add chicken broth and bring to a low simmer. Add spinach and stir until well coated. Cover and let the spinach wilt for a couple of minutes. Stir thoroughly. Add cream and heat through for a couple more minutes. Add cooked pasta and bacon and stir until combined and heated through (2 more minutes). Serve in large bowls and dig in!

CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• Serve with extra parmesan if you wish.