Sunday, July 26, 2009
pasta with goodness
i feel like it's been forever since i've posted a tasty, quick dinner recipe. really, i feel like july has not left me feeling motivated to post. sure, i've been making things...but in the summer i like salads, kabobs and chicken on the grill, and easy foods that take little thought to prepare. so july has been sparse, i'm sorry.
i don't write this blog to show you that i make stuff everyday...i write it hoping that some of the things i make might be worth making to someone else. i also try not to post a picture of something just to include a photo...if the dish doesn't look appetizing, that's all you see. it doesn't matter how good it actually tasted. i hold these standards to other blogs i read and while i'm not a perfect photographer or fantastic in the kitchen or craft room, i want what i post to be "worth" it when i look back.
anyway, just pointing out that i'm not going for quantity, here. i had a moment last week were i felt bad for not posting...but this whole endeavor was for me in the first place and i realized feeling guilty was ridiculous. honestly, i doubt my mom, father-in-law, or thomas cares (and that's whose reading this anyway). ;)
cooking up
this recipe is from cooking light magazine, the june 2007 issue. i keep old magazines because i don't tear out recipes when i make them. i like to go back and preruse old but almost new again material, like this.
penne with asparagus, spinach and bacon (cooking light)
8 oz wheat penne pasta, cooked al dente
2 slices bacon
1/2 c chopped sweet onion
2 cloves garlic, minced (i added this to the recipe)
2 1/2 c asparagus, sliced
1 1/2 c chicken broth (fat free, less sodium)
4 c baby spinach leaves
1/2 c parmesan cheese, divided
back pepper
penne with asparagus, spinach and bacon (cooking light)
8 oz wheat penne pasta, cooked al dente
2 slices bacon
1/2 c chopped sweet onion
2 cloves garlic, minced (i added this to the recipe)
2 1/2 c asparagus, sliced
1 1/2 c chicken broth (fat free, less sodium)
4 c baby spinach leaves
1/2 c parmesan cheese, divided
back pepper
1. cook bacon in large skillet until crisp
2. remove bacon and crumble
3. add onion and garlic to bacon drippings, saute for one minute
4. add asparagus and broth to pan, bring to a boil
5. reduce heat and simmer until asparagus is crip-tender
6. add pasta, spinach, 1/4 c cheese, and pepper to taste, stir to combine
7. top withbacon and remaining cheese
as noted, i added garlic because i can't imagine a hot pasta dish without it (honestly, i don't really make anything without garlic). i also used frozen asparagus because that's what was in the house.
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7 comments:
Mmmm, bacon! I love cooking bacon and then cooking the rest of the ingredients in the bacon grease. Thanks for sharing this!
This and your recent recipes all look wonderful! All these flavors are amazing together! I've been on a slight commenting hiatus with my busy schedule lately... but it's great to catch up and see what's cooking in your kitchen!
As a veggie, I'll obviously never eat this, but it's really tempting with those yummy looking photos! They're so rich and flavorful. I mean colorful.
I don't eat much pasta these days, but I would make an exception for this, especially if you made it.
Mmmm! This recipe looks easy and delicious, one I will write down and try!
This looks delicious! I just stumbled upon your blog and I'm so glad I did- it's wonderful.
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