12 ounces uncooked orecchiette pasta
6 oz bag of baby spinach
3 oz of bacon bits
14.5 oz can diced basil, garlic and oregano tomatoes
1/4 teaspoon crushed red pepper
3 large garlic cloves, minced
1 tablespoon Parmigiano-Reggiano, grated
2 tablespoons lemon juice
salt and ground black pepper to taste
1. Cook pasta as recommended on the packaging. Two minutes before the pasta should be al dente or tender (depending on how you prefer your pasta), add spinach making sure to completely submerge in the water. Finish cooking to desired tenderness.
2. Drain the pasta and spinach in a bowl, preserving 1/2 cup of cooking liquid.
3. While pasta cooks, add tomatoes, red pepper, garlic and about 2/3 of the bacon bits to a skillet. Cook on medium-low with a cover on the skillet. This will be finished once pasta is ready.
4. Add pasta, tomato mixture and cooking liquid to a large bowl and stir together. Add the Parmigiano-Reggiano, remainder of bacon, lemon juice and salt and pepper and mix.
Note: Buy an extra can of diced basil, garlic and oregano tomatoes and saute some shrimp in it to serve with the pasta!