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Categories:
bacon butter red green onions chicken broth lemon juice salt Pasta mushrooms fresh spinach Parmesan cheese
Viewed: 84 - Published at: 9 years agoIngredients
- 1/2 lb. thick sliced bacon, cut in 1-inch pieces
- 1/4 c. butter
- 3/4 c. red or green pepper, diced
- 1 c. green onions, sliced
- 1 c. chicken broth
- 2 Tbsp. lemon juice
- salt and pepper to taste
- 1 lb. bow tie pasta
- 2 c. fresh sliced mushrooms
- 10 oz. fresh spinach, well washed and torn into bite-sized pieces
- 1 c. Parmesan cheese
Method
- Cook bacon until crisp.
- Drain.
- Discard all but 1/4 cup of bacon fat.
- Add butter to fat in skillet.
- Heat.
- Saute onions and pepper until tender, about 3 minutes.
- Add chicken broth and lemon juice.
- Bring to a boil, lower heat and simmer 2 minutes.
- Add salt and pepper to taste.
- Remove sauce from heat.
- Cook and drain pasta.
- Return to kettle.
- Add mushrooms and spinach.
- Add sauce and toss over moderate heat until sauce is absorbed and spinach is wilted.
- Top with grated cheese and bacon.
