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

Farfalle (Bowties) with Spinach, Bacon and Goat Cheese
Recipe type: Main Course
Cuisine: Italian
Serves: 2 servings
  • 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
  1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and blot dry. Crumble and set aside.
  2. Place spinach, oil, balsamic and red wine vinegars, 1/4 teaspoon salt and pepper to taste in large shallow bowl. Set aside.
  3. 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.
  4. To serve, divide between 2 plates; garnish with bacon and cheese. Serve hot or warm.
  5. This recipe yields 2 servings.
  6. 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: Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner.

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