Penne with Asparagus, Spinach, and Bacon

Another bland dish. D even added some salt and garlic. The asparagus made it seemed Asian while the Bacon wanted to make it good. We just weren't impressed.

Penne with Asparagus, Spinach, and Bacon

This pasta toss comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as sauvignon blanc, and garlic-Parmesan breadsticks.

8 ounces uncooked penne pasta
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper

Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.

Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)

CALORIES 363 (25% from fat); FAT 10.2g (sat 4.2g,mono 3.6g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 18mg; CALCIUM 239mg; CARBOHYDRATE 49.1g; SODIUM 501mg; PROTEIN 17.8g; FIBER 4.6g

Cooking Light, JUNE 2007