Creamy Bacon Penne
with Broccoli and Spinach
Sick of the same-old pasta with tomato sauce combo but still want something quick and easy? This creamy bacon and broccoli pasta is definitely for you. The salty bacon is rounded out by the fresh ricotta. You'll be wishing the pot had a continuous supply of pasta!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Tranches de bacon
170 g
Pennes
(Contient Blé)
56 g
Bébés épinards
227 g
Brocoli, en fleurons
56 g
Oignon, haché
100 g
Fromage ricotta
(Contient Lait)
1 cs
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the bacon into 1/2-inch pieces.
Cook the bacon: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook until crispy on the edges, 5-6 min.
Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until tender, 9-10 min.
Cook the broccoli: Transfer the bacon to a paper towel-lined plate. Discard all but 1 tbsp fat (double for 4 people) from the pan. Increase the heat to medium-high heat. Add the onions and cook, stirring occasionally, until softened, 4-5 min. Add the broccoli. Cook, stirring occasionally, until tender, 4-5 min.
When the pasta is done cooking, reserve 1/2 cup pasta water (double for 4 people). Drain the pasta.
Stir the spinach, ricotta, cream cheese, bacon, pasta and reserved pasta water into the broccoli mixture. Stir until the spinach wilts, 1-2 min. Season with salt and pepper.
Finish and serve: Divide the creamy bacon penne between bowls and enjoy!
DID YOU KNOW? Ricotta is a light cheese made from the whey (milk protein) that is left over from the production of harder cheeses. Its name – ricotta – literally means "re-cooked" in Italian