Tomato Bacon Penne

Crisp strips of shortcut bacon, fresh leeks, spinach and ricotta combine to make a pasta bonanza.

The ingredient of Tomato Bacon Penne

• 400g penne pasta
• 6 rashers shortcut bacon
• 1 tbsp olive oil
• 200g grape tomatoes halved lengthways
• 50g baby spinach leaves
• 125g fresh ricotta cheese
• 1 leek halved lengthways and finely sliced

The Instruction of tomato bacon penne

• cook the pasta in a large pan of boiling salted water according to packet directions until al dente meanwhile cut the bacon into 3 pieces lengthways then crossways into thin strips
• heat the oil in a large deep frying pan on medium cook the bacon and leek for 5 mins stirring often until the leek is soft and the bacon is brown add the tomatoes and cook for 2 3 mins until just softened
• drain pasta and add to frying pan along with the spinach toss to combine and lightly wilt the spinach season with salt and freshly ground black pepper and crumble most of the ricotta over turn gently until just combined serve with remaining ricotta crumbled over top

Nutritions of Tomato Bacon Penne

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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