What you'll be getting:

Artichoke and Spinach Pasta with Bacon

Per Serving

3 strips of hickory smoked bacon 

70 g dry penne pasta

1 c cream sauce (heavy cream, parmesan, bacon bits, artichoke hearts)

50 g greens

1 T parmesan cheese

Equipment needed: 1 large pot

Bring a large pot of water to a boil. Make sure to add salt to it. When boiling, add the pasta. 

Set a timer for 12 minutes. 

After 12 minutes, strain the pasta. While it is straining, return the pot to the stove, add the bacon. When it begins to sizzle (1-2 minutes) add the kale and spinach. When the greens begin to wilt, add the pasta back to the pot.   

Cover the pasta with the sauce. 

Stir everything together and keep on the heat until most of the liquid has been absorbed into the pasta. 

When the sauce has a good consistency, transfer to a plate and top with the cheese. If you desire a slightly thicker sauce you can add 1-2 T of flour to the sauce as you cook it. 

From start to finish this dinner takes under 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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