Simplicity at it’s finest, this pasta dish is packed with delicious ingredients: hearty spinach, meaty turkey bacon, fresh cremini mushrooms (meaty and juicy, in their own right) and golden pine nuts.
Coated in a delicate broth of sorts, this pasta is definitely on the light and healthy side of the pasta spectrum.
I happen to like pasta dishes that are less sauce and more pasta and this definitely fits the bill. It especially made me happy because it is made start-to-finish in less than 30 minutes and the prep is really simple.
The other factor of happiness? My kids gobbled up the spinach in a flash because they soon realized it was impossible to pick out the healthy greens from the tangled mass of tender noodles. Whatever works, if you ask me. I, on the other hand, gobbled it up because the wonderful flavors were just too much for me to resist.
P.S. Vacation is over but I’m currently on a plane back home. If I don’t get to your email or comment today, I’ll be back to “normal” – whatever that is – in a day or so. Thanks!
This meal has a lot of components already wrapped up inside so I keep it simple with…
Fresh fruit or green salad
Steamed broccoli or other vegetable (even with peas in the casserole, you can never offer too many veggies to kids, in my opinion)
Simple Buttermilk Drop Biscuits
Linguine with Bacon and Spinach
- 12 ounces turkey bacon, chopped
- 1/3 cup pine nuts
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounces cremini mushrooms, quartered
- 3 garlic cloves, finely minced
- 1/2 cup chicken broth
- 1 pound linguine
- 4 cups baby spinach
- Parmesan cheese, for sprinkling
- Bring a large pot of water to a boil. Toast the pine nuts in a small skillet over medium heat, tossing frequently to avoid burning. Once the nuts are golden, set aside.
- In a large skillet, melt the butter and add the turkey bacon, mushrooms, salt and pepper. Cook over medium heat, until the turkey bacon and mushrooms are browned and most of the liquid has evaporated, about 5-7 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the chicken broth and let the mixture simmer for about 2 minutes.
- Meanwhile, add 1 tablespoon salt to the water in the pot and cook the linguine until al dente, according to package directions. Before draining the noodles, reserve 1 cup of the pasta wter and set aside. Drain the pasta and return it to the pot. Stir in the spinach, mushroom/bacon mixture, and 1/2 cup of the reserved pasta water. Toss to combine, adding additional pasta water, if needed.
- Serve immediately, topping the pasta with the toasted pine nuts and freshly grated Parmesan cheese.
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Recipe Source: inspired from a 30-Minute Supper in Cook’s Country April/May 2011