2430. FARFALLE with BACON, SPINACH and TOMATO

serves 4-6


1 box/package farfalle
4 slices bacon
1 cup fresh plum tomato, diced
3 cloves garlic, chopped
1/4 cup white wine
1/2 cup heavy cream
salt, to taste
freshly ground black pepper, to taste
2 cups fresh spinach, packed
2 tablespoons fresh parsley, chopped

Bring a pot of water to a boil. Cut bacon into 1 inch pieces julienne, place in a hot pan and cook until crisp, about 5 minutes. Remove bacon and set aside. Cook farfalle according to package directions. Add tomatoes to skillet and sauté for 2 minutes. Add garlic and sauté for another 2 minutes. Deglaze pan with white wine. Reduce liquid by ¾ and add salt, pepper, and heavy cream. Reduce liquid again by ¾. Add bacon and fresh spinach to skillet. Stir to combine. Drain cooked farfalle and combine with sauce mixture in skillet. Sprinkle with parsley before serving.


bacon recipe courtesy of: Barilla, 1200 Lakeside Drive, Bannockburn, IL 60015, 1-800-9-BARILLA (1-800-922-7455)