Penne With Bacon, Spinach, Asparagus and Mushrooms

Thea Pappalardo


Quick, easy and special enough for company.

☆☆☆☆☆ 0 votes
Stove Top


8 oz
penne (uncooked)
2 slice
1/2 c
onion, chopped
1 lb
asparagus, sliced into 1" pieces
1 c
chicken broth
6 oz
baby spinach
1/2 c
mushrooms, sliced
1/4 c
white wine
1/2 can(s)
reserved pasta water
1/2 c
shredded parmesan, divided
1/2 tsp
black pepper


1Cook pasta according to package directions. Drain, reserving 1/2 cup of cooking water.
2Cook bacon until crisp and crumble. Add onion and mushrooms to bacon drippings and saute one minute. Add asparagus wine and broth and simmer five minutes, until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese and pepper. Toss and sprinkle with remaining cheese and bacon.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American