Linguine With Bacon Baby Spinach And Sage Recipes

FETTUCCINE ALFREDO RECIPE WITH BACON AND SPINACH

Steps:

• Prepare pasta according to package instructions.
• Melt butter in a medium saucepan over medium low heat. Grate garlic directly into butter, and let mingle for about 2 minutes.
• Add cream, salt and pepper and simmer for 3 minutes.
• Whisk in 1/4 cup of the pasta water. Continue to simmer 2 more minutes.
• Whisk in grated parmesan, continue to whisk until melted, about 2 minutes. Sauce should thicken a bit.
• Stir in bacon, and spinach; combine, allowing spinach to wilt.
• Add drained pasta to pan and toss to coat pasta.
• If desired, garnish with fresh parsley.
• Salt and pepper to taste.

PENNE PASTA WITH SPINACH AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

LINGUINE WITH SPINACH AND BRIE

Steps:

• Bring a large pot of lightly salted water to boil. Add linguine, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Fry bacon in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Stir garlic into bacon fat, and cook until garlic is slightly browned, about 1 to 2 minutes. Add spinach, and toss until spinach begins to wilt, about 2 minutes. Remove skillet from heat, stir in pasta, and toss. Sprinkle with Brie and drizzle with olive oil to taste, then toss until cheese is melted.

BACON AND SPINACH PASTA WITH PARMESAN

Steps:

• Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
• While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
• Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
• Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
• Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

LINGUINE WITH BACON, BABY SPINACH AND SAGE

Steps:

• 1. Cook pasta per package directions. Set aside.
• 2. While pasta is cooking, in a large skillet, over medium heat, cook bacon 4-5 minutes, or until desired crispness.
• 3. Add onion, and sauté 5-6 minutes, or until onion is tender. Stir in chicken stock and sage; simmer 1-2 minutes. Add spinach, and cook, until spinach just wilts. Salt and pepper, to taste.
• 4. Drain linguine, and toss with sauce, and serve, sprinkled with Parmesan cheese.