Penne florentine

Yield: 4 Servings

Measure Ingredient
6 \N Pieces of thick sliced bacon; chopped
3 \N Cloves garlic; minced (up to)
8 \N (depending on size) plum tomatoes; seeded, coarsely chopped
¾ cup Grated Parmesan or Romano plus additional for topping
¾ cup Ricotta cheese
½ cup Nicoise; Greek or black olives; coarsely chopped
½ teaspoon Freshly ground black pepper
1 pounds Small penne; shells, or rotelle
1½ pounds Fresh spinach; washed, drained; trimmed and coarsely chopped

From: Patricia Williams <PIE@...> Date: Fri, 2 Aug 1996 12:25:41 +0000 Bring a large pot of salted water to the boil for pasta. Fry bacon in skillet over medium high heat until crisp. Drain on paper towels reserving about a teaspoon of fat in skillet. Saute garlic in reserved bacon fat.

When barely golden, transfer garlic to a large serving bowl and add bacon, tomatoes, cheeses, olives and pepper.

Cook pasta in boiling water until al dente. Place spinach in colander and drain boiling pasta over spinach to wilt. When drained add pasta and spinach to ingredients in bowl and toss to combine. Serve with additional grated cheese. Serves 4-6.

EAT-L Digest 1 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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