Mushroom, Bacon & Spinach Whole Wheat Pasta
Mushroom, Bacon & Spinach Whole Wheat Pastan is a dairy free recipe with 8 servings. For 83 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This side dish has 301 calories, 11g of protein, and 10g of fat per serving. Many people made this recipe, and 951 would say it hit the spot. If you have salt, olive oil, crimini mushroom, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Cookin Canuck. With a spoonacular score of 71%, this dish is solid. If you like this recipe, take a look at these similar recipes: Spinach, Mushroom and Turkey Bacon Pasta (Zucchini Pasta), Whole-Wheat Beef, Mushroom and Spinach Calzone, and Whole wheat spinach pasta.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
8 slices bacon
1 (14 oz.) can petite diced tomatoes
12 oz. crimini mushroom, sliced
3 garlic cloves, minced
1 tsp olive oil
1 medium onion, chopped
3/4 tsp dried oregano
½ tsp pepper
1 (13 oz.) package whole wheat rotini pasta
½ tsp salt
1 cup (packed) spinach leaves, roughly chopped
Equipment:
frying pan
paper towels
Cooking instruction summary:
Cook the pasta (rotini) according to package directions. Drain.While the pasta is cooking, place the bacon in a large skillet set over medium heat. Cook until the bacon is browned and crisp. Remove the bacon from the skillet, drain on a piece of paper towel, crumble and set aside.Discard all but 1 teaspoon of the bacon fat and add the olive oil. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are just starting to brown. Add the garlic and dried oregano, and cook for 30 seconds.Stir in the diced tomatoes, bring to a boil, then simmer for 5 minutes.Add the cooked pasta, spinach leaves and cooked bacon to the tomato mixture. Toss to coat the pasta and wilt the spinach.Serve with Parmesan cheese, if desired.
Step by step:
1. Cook the pasta (rotini) according to package directions.
2. Drain.While the pasta is cooking, place the bacon in a large skillet set over medium heat. Cook until the bacon is browned and crisp.
3. Remove the bacon from the skillet, drain on a piece of paper towel, crumble and set aside.Discard all but 1 teaspoon of the bacon fat and add the olive oil.
4. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are just starting to brown.
5. Add the garlic and dried oregano, and cook for 30 seconds.Stir in the diced tomatoes, bring to a boil, then simmer for 5 minutes.
6. Add the cooked pasta, spinach leaves and cooked bacon to the tomato mixture. Toss to coat the pasta and wilt the spinach.
7. Serve with Parmesan cheese, if desired.
Nutrition Information:
covered percent of daily need
