Monday, March 24, 2008

Penne with Asparagus, Spinach, and Bacon

8 ounces uncooked penne pasta
2 bacon slices
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper

Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.

--Adapted from Cooking Light magazine

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