Tuesday, August 28, 2012

Ptarmigan Pasta

  • 9 ounces uncooked pappardelle (wide ribbon pasta)
  • 2 tablespoons extravirgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 3/4 garlic cloves, thinly sliced
  • 1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)                                 
  • 1 1/2 cups halved grape tomatoes 
  • 3/4 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 5 cups loosely packed trimmed spinach
  • 1 1/2 ounces shaved fresh Parmesan cheese 
  • 1/2 package bacon 


  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Chop bacon, saute until crispy.

  1. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 45 seconds or just until heated, stirring gently. Remove the skillet from heat; stir in lemon juice and salt. Combine the hot pasta, spinach, and warm tomato mixture in a large bowl, tossing to coat. Top with cheese.
Adapted from Cooking Light, introduced to us by Kelly at the cabin.

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