My recipe for PENNE WITH BACON, SPINACH, & MUSHROOMS calls for turkey bacon. You won’t know the difference, and calories are cut to 300. Want to fit into a teenie-weenie bikini? The glass is filled with low cal cranberry juice.
Photo below is courtesy of Wendell Webber:
Ingredients for 6 servings:
1 box (16 oz) penne (either whole wheat or white– some people are allergic to whole wheat)
10 slices turkey bacon (about 1/2 lb)
1 medium onion, halved and sliced thin
1 pkg (8 oz) sliced mushrooms
2 cloves garlic, sliced
1/4 tsp crushed red pepper flakes
1 pkg (12 oz) fresh baby spinach
Cook pasta according to package directions. In a (sprayed with oil) large skillet, cook bacon until crisp and brown. Slice bacon into strips. Remove to paper towels. If necessary, give the skillet another spray and add onions and mushrooms, cooking until onion is golden. Add garlic and red pepper flakes, less if you desire. Add spinach, stirring until wilted. Drain pasta but save 1 cup of water. Pour water into the skillet and add the pasta on top. Spoon the mixture onto a plate and then add bacon and grated Parmesan.