BLT Pasta

Ingredients:

16 oz rigatoni or penne, cooked al dente

12 slices bacon

8 oz fresh spinach

1 pint cherry tomatoes, quartered

salt and pepper to taste

1. Place cooked pasta in a large bowl.

2. Cook bacon and set aside, leaving 1 tablespoon of drippings in pan and reserving the rest.

3. Return pan to heat and add spinach to wilt (30-60 seconds). Add spinach to pasta bowl.

4. Repeat the process with tomatoes and additional 2 tablespoons of drippings.

5. Add to pasta and spinach.

6. Crumble bacon over the top. Season and toss!

The term "al dente" refers to the texture of cooked pasta. It's literal translation is: "to the tooth".

Pasta that is cooked al dente will have a slight bite to it and have slightly more chewiness to it than thoroughly cooked pasta.

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