Tuesday, November 13, 2012

Linguine with Bacon and Spinach

This was delicious!  I'll leave out the added salt next time, though.

12 ounces bacon, chopped
1/3 cup pine nuts (totally forgot about these!  I had them in my cupboard and they would have been a great addition)
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, chopped
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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