Pasta with Bacon, Tomatoes and Spinach
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20 Min
Prep : 20 Min
Tri-color fettuccini pasta gets even more colourful (and flavourful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
220 g tri-colour fettuccine, uncooked
2
4 slices bacon, cut into 1-inch pieces
3
4 cloves garlic, minced
4
1 cup quartered cherry tomatoes
5
1/2 cup Kraft Zesty Italian Dressing
6
1 pkg. (142 g) baby spinach leaves
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through. Step 3
Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly. Kraft Kitchen Tips!
Special Extra
Serve topped with Kraft 100% Parmesan Shredded Cheese.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 480 mg
20 %
Carbohydrate 47 g
Fibre 3 g
Sugars 5 g
Protein 12 g
Vitamin A
50 %
Vitamin C
30 %
Calcium
6 %
Iron
20 %
Servings
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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