Creamy Mushroom Bacon And Spinach Pasta Low Fat Recipes

BACON SPINACH PASTA WITH PARMESAN - PASTA CARBONARA

Steps:

• Cook bacon in a large skillet over medium heat for about 10 minutes, until bright in color. Remove bacon from skillet, reserving the bacon grease.
• Add garlic, red onion, zucchini, and mushrooms to the pan. Cook until soft, about 10 more minutes on medium heat. Add wine and cook for 2 minutes. Now add bacon back, mix, and turn the heat down to low.
• In a medium bowl, whisk together eggs, heavy cream, and 2/3 cup of Parmesan. Pour into the pan and combine with the vegetables. Cook on low heat for 5 minutes. Season with salt and pepper to taste and mix.
• Add spinach and allow it to wilt.
• Meanwhile cook spaghetti according to package directions in salty water. Reserve 1 cup of pasta water.
• Turn off heat and add cooked spaghetti into the skillet. Coat in the sauce and add pasta water to thin the sauce. Start with 1/2 cup. Serve in shallow bowls with remaining 1/3 cup of grated parmesan cheese.

CREAMY MUSHROOM, BACON AND SPINACH PASTA - LOW FAT

Steps:

• Bring a large pot of salted water to the boil.
• Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
• When soft add mushrooms and as much or as little chilli as you like.
• Cook until soft.
• Put pasta into boiling water and bring back to the boil.
• Cook to your liking.
• Add dijon mustard and evaporated milk to the onion mix.
• Stir to combine and heat very gently until pasta is ready.
• If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
• Place washed spinach leaves into a colander.
• When ready drain the pasta over the spinach.
• This will wilt the spinach- the only'cooking' it needs.
• Add the pasta/spinach mix to the sauce.
• Stir to combine.
• Serve topped with freshly ground black pepper and parmesan cheese if desired.
• **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

PASTA WITH BACON AND SPINACH

Steps:

• Cook pasta according to package directions.
• Drain, reserving 1/2 cup cooking water.
• In a large skillet over medium heat, cook bacon until crisp.
• Remove and drain on paper towels.
• Drain drippings but do not clean pan.
• In same pan over medium heat, heat olive oil 1 minute.
• Increase heat to medium-high and add spinach, wine and reserved cooking water.
• Cook and stir until heated through.
• Toss pasta and cheese with sauce.
• Season with pepper to taste.
• Crumble bacon over pasta.