Bacon and Spinach Pasta

It’s Monday, and you have had a hectic day at work. You have forgotten to take something out of the freezer for dinner, and have no idea what to cook. If you keep your fridge stocked with a couple of goodie items like bacon and feta cheese, you will be able to whip up a simple pasta in no time.

I have been using this recipe for at least 15 years. It is adapted from Annabel Langbein’s book Smart Food for Busy People. What a great title! The original recipe did not include bacon, but with a meat loving husband, the vegetarian version was never going to quite “cut the mustard”. I think it is essential to used good quality olive oil. One of my favourite olive oils, which can be purchased from the supermarket, is Village Press Barnea extra virgin olive oil. Thick and syrupy, I can’t be without it.

This recipe can be adapted to suit, and the feta cheese can be replaced with grated parmesan cheese. This recipe is a favourite in our house, and hope it becomes a favourite with you too.

Enjoy!

BACON AND SPINACH PASTA
Serves 4
400 g dried Italian Pasta (spirals or penne)
2 tbsp good quality olive oil
1 large onion, finely diced
5 rashers streaky bacon
2 tsp crushed garlic
1/2 bag baby spinach
good pinch nutmeg
100g feta cheese, crumbled
freshly ground pepper to taste

Cook the pasta until al dente. While the pasta cooks, prepare the sauce.

Heat the oil in a pan and cook the onion and bacon, until the onion is soft.

Add the garlic and sizzle for a few seconds. Add the spinach to the pan and cook for a further minute. Season with pepper and nutmeg and toss through the cooked pasta. Sprinkle on the feta cheese (or parmesan cheese) and serve with plenty of freshly ground black pepper. Serve immediately. Drizzle over extra olive oil if desired.