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Category: Main courses

Farfalle (Bowties) With Spinach, Bacon and Goat Cheese

I prefer to use applewood-smoked bacon. Read more

Total time: 40 minutes | Serves 2
  • 4 slices bacon
  • 5 cups baby spinach leaves, loosely packed, stems trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 2 1/2 cups dried farfalle pasta
  • 1/3 cup soft goat cheese, crumbled

Step 1Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and blot dry. Crumble and set aside.

Step 2Place spinach, oil, balsamic and red wine vinegars, 1/4 teaspoon salt and pepper to taste in large shallow bowl. Set aside.

Step 3Cook 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.

Step 4To serve, divide between 2 plates; garnish with bacon and cheese. Serve hot or warm.

Each serving:
518 calories; 1,077 mg sodium; 18 mg cholesterol; 24 grams fat; 55 grams carbohydrates; 20 grams protein; 1.25 gram fiber.
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