Mushroom, Bacon & Spinach Whole Wheat Pasta Recipe
This hearty dish combines whole wheat rotini pasta with savory bacon, earthy mushrooms, and flavorful tomatoes for a satisfying meal. The addition of spinach adds a fresh and vibrant touch, creating a balanced and delicious pasta dish that is sure to impress. Serve this flavorful creation with a sprinkle of Parmesan cheese for an extra touch of savory goodness.
— Constant Cookbook
Ingredients
- 1 (13 oz.) package whole wheat rotini pasta
- 8 slices bacon
- 1 tsp olive oil
- 1 medium onion, chopped
- 12 oz. crimini mushroom, sliced
- 3 garlic cloves, minced
- 3/4 tsp dried oregano
- 1 (14 oz.) can petite diced tomatoes
- 1 cup (packed) spinach leaves, roughly chopped
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook the pasta (rotini) according to package directions. Drain.
- While the pasta is cooking, place the bacon in a large skillet set over medium heat. Cook until the bacon is browned and crisp. Remove the bacon from the skillet, drain on a piece of paper towel, crumble and set aside.
- Discard all but 1 teaspoon of the bacon fat and add the olive oil. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are just starting to brown. Add the garlic and dried oregano, and cook for 30 seconds.
- Stir in the diced tomatoes, bring to a boil, then simmer for 5 minutes.
- Add the cooked pasta, spinach leaves and cooked bacon to the tomato mixture. Toss to coat the pasta and wilt the spinach.
- Serve with Parmesan cheese, if desired.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Serving Size: 1 Cup
- Calories: 217.3 kcal
- Carbohydrate Content: 37.7 g
- Protein Content: 10.2 g
- Fat Content: 3.5 g
- Saturated Fat Content: 0.6 g
- Cholesterol Content: 5 mg
- Sodium Content: 344.6 mg
- Fiber Content: 6.2 g
- Sugar Content: 3.8 g
Comments
No comments found.