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4 people made this
About this recipe:
Another throw-it-all-together dish that is perfect mid-week when you need a healthy, comforting dish in minutes.
375g tri-colour fusilli (pasta spirals)
2 tsp olive oil
4 rindless, smoked back bacon rashers, chopped
1 large onion, chopped
3 garlic cloves, crushed
250g cherry tomatoes, halved
225g baby spinach leaves
50g Parmesan, grated
freshly ground black pepper
15 min › Cook:
15 min › Ready in:
Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon, onion and garlic. Sauté for 7 minutes, stirring frequently, until the onion is golden.
Add the tomatoes to the frying pan and cook gently for 5 minutes until the tomatoes are beginning to soften but still holding their shape.
Drain the pasta, reserving 125ml of the cooking water. Pour the water over the tomatoes in the frying pan and bring to the boil. Season with black pepper.
Place the spinach in a large serving bowl, pour over the hot tomato mixture, add the pasta and Parmesan and toss to combine. Serve immediately. COOK SMART
You could serve this as a hot pasta salad on a bed of lettuce leaves.
I changed the recipe a little I added the spinach and turned the heat right down. Drained the pasta added 2 tablespoons of Heinz mayonnaise and then added the saucepan containing all other ingredients. Gently stir. Delicious
- 02 May 2015
was ok but not fantastic. probably would try again.
- 26 Jun 2009
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