Friday, June 25, 2010

Farfalle with Bacon and Spinach

adapted from Quick Food


13 oz. farfalle
6-8 oz. bacon, chopped (might also be good with prosciutto)
1/4 - 1/2 cup red onion, finely chopped
8 oz. baby spinach leaves, stems trimmed
1-2 Tbsp. sweet chili sauce (optional)
1/4 cup crumbled feta


1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente (about 10-11 min), then drain and return to sauce pan.

2.While boiling, in a frying pan cook bacon until golden. Add onion and cook for another 4 mintues or utnil softened. Toss the spinach leaves through the onion and bacon mixture for 3o seconds or until just wilted.

3. Add the bacon and spinach mixture to the drained pasta, then stir in optional sweet chili sauce. Season to taste with salt and cracked black pepper and toss well. Spoon into bowl and sprinkle with crumbled feta. Serve immediately.

Serves 4.

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