I cannot stress enough how amazingly simple this spinach bacon and parmesan skillet meal is to make. It is probably one of the most flavorlicious skillet meals I have tasted to date. And honey, I’ve tasted a lot! Check out what my friends over at Group Recipes had to say about this dish:
“This rich pasta dish is full of flavor!”
See? I told ya!
Ingredients
1/2 box of Barilla penne pasta
6 slices Hormel bacon or turkey bacon
2 T garlic butter, divided
1/2 yellow onion, diced
2 garlic cloves, minced
1 pkg button mushrooms, sliced
McCormick garlic salt to taste
1/2 bag of baby spinach
1 T Gold Medal flour
1 c Borden half and half
1/2 c fresh grated parmesan cheese
Instructions
Cook penne pasta and set aside.
Meanwhile, in a big skillet, cook the bacon. (If you’re using real bacon, you’ll need to drain most of the extra grease off.) Set the cooked bacon aside on a plate and crumble once cool.
In the leftover fat and 1 T of the garlic butter, sauté the garlic and onion over medium-low until very well browned, 20-30 min.
Add mushrooms, season with garlic salt, and cook until reduced, 10 or so minutes.
Add the spinach and cook over medium for about 5 minutes, stirring frequently.
Mix together the pasta, bacon and the sautéed vegetables in a large serving bowl.
In the still hot pan, melt the remaining T of garlic butter. Add flour and make a paste.
Add a couple of ounces of half and half and stir well until no lumps remain. Slowly add the rest of the half and half, stirring constantly.
Once smooth, boil 30 to 60 seconds until just slightly thickened, still stirring constantly.
Add the parmesan to the sauce and stir just until melted.
Pour sauce over pasta, bacon and veggie combo, and mix well.
Serve with additional parmesan cheese if desired.
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Quick Tip: Serve this meal with breadsticks and a tossed salad.
Thank you to Group Recipes for this fine dinner dish.
