Penne with Asparagus, Spinach, and Bacon

Penne with Asparagus, Spinach, and Bacon
Photo by Lee Harrelson

Ingredients

  • 2 bacon slices
  • ½ cup (2 ounces) preshredded Parmesan cheese, divided
  • ¼ teaspoon black pepper
  • ¼ teaspoon black pepper
  • 2 ½ cups (1-inch) slices asparagus (about 1 pound)
  • 2 ½ cups (1-inch) slices asparagus (about 1 pound)
  • 1 ½ cups fat-free, less-sodium chicken broth
  • + 25 more ingredients
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 8 ounces uncooked penne pasta
    • 8 ounces uncooked penne pasta
    • 2 ½ cups (1-inch) slices asparagus (about 1 pound)
    • 2 ½ cups (1-inch) slices asparagus (about 1 pound)
    • ½ cup (2 ounces) preshredded Parmesan cheese, divided
    • ½ cup (2 ounces) preshredded Parmesan cheese, divided
    • 4 cups bagged baby spinach leaves
    • 4 cups bagged baby spinach leaves
    • 2 bacon slices
    • 2 bacon slices
    • 1 ½ cups fat-free, less-sodium chicken broth
    • 2 bacon slices
    • 1 ½ cups fat-free, less-sodium chicken broth
    • ½ cup chopped sweet onion
    • 4 cups bagged baby spinach leaves
    • ½ cup chopped sweet onion
    • 4 cups bagged baby spinach leaves
    • ½ cup (2 ounces) preshredded Parmesan cheese, divided
    • ½ cup chopped sweet onion
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • 8 ounces uncooked penne pasta
    • ½ cup chopped sweet onion
    • 8 ounces uncooked penne pasta

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 onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat...

View full recipe at My Recipes

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