Farfalle (Bowties) with Spinach, Bacon and Goat Cheese
By on · In Budget Cooking, Cheeses, Dinner, Meals, Meats, Pasta, Regional and Ethnic, ROTD, Techniques, Vegetables
Farfalle (Bowties) with Spinach, Bacon and Goat Cheese add a delightful, comfortable component to an evening’s meal. Use rainbow color Farfalle to add fun for your children. Perfect for couples, too.
Farfalle (Bowties) with Spinach, Bacon and Goat Cheese
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 slices applewood-smoked bacon or regular bacon
- 5 Cups stemmed baby spinach leaves; (loosely packed)
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon Balsamic vinegar
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon coarse salt
- freshly-ground black pepper, to taste
- 2 1/2 Cups dried farfalle pasta
- 1/3 Cup soft goat cheese; crumbled
Instructions
- Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and blot dry. Crumble and set aside.
- Place spinach, oil, balsamic and red wine vinegars, 1/4 teaspoon salt and pepper to taste in large shallow bowl. Set aside.
- Cook pasta according to package directions until al dente. Reserve 1 cup cooking liquid; drain pasta, put in reserved bowl with spinach mixture. Toss several times until well mixed, adding cooking liquid if mixture is too dry. Taste and adjust seasoning.
- To serve, divide between 2 plates; garnish with bacon and cheese. Serve hot or warm.
- This recipe yields 2 servings.
- Each serving: 518 calories; 1,077 mg sodium; 18 mg cholesterol; 24 grams fat; 55 grams carbohydrates; 20 grams protein; 1.25 gram fiber.
Notes
NOTES: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.
