Pasta + Something Green

We had this recipe {Thanks Janelle!} for lunch yesterday. It was a big hit {bigger than some of the other pasta dishes we've had lately!}. From start to finish, including a trip to my computer to pull up the recipe, it took me about 20 minutes. I think it would have more punch with the crushed red pepper, but we used paprika instead for a milder flavor {since Owen likes to get gassier with punchier flavored foods, I keep it pretty plain these days}. Yummy and delicious!

Isaac liked the block of Parmesan cheese too.

Sometimes, I don't know why we bother to give him silverware

1. Set water to boil and when it does, add your chosen pasta -- for this I like penne or rigatoni.

2. Then, chop up one or two slices of good bacon into 1/4 inch slices (crosswise across the bacon, so you have lean and fat in every piece) and brown in a large skillet -- it's going to hold all the pasta in a few minutes -- giving it a stir as necessary. (I used 2!)

3. Then add a whole clove of garlic thinly sliced to the bacon (and rendered fat) and let it turn golden and start to crisp up.

4. Then into the same pan add something green (often baby arugula or spinach, which is easy to lay hands on in those plastic tubs, already cleaned) and saute it until the water evaporates. (I used spinach.)

5. Add cooked pasta to the skillet with the greens, let it warm up and top with lots of freshly grated parmesan cheese (not from the green can!) or thin slivers of cheese -- a nice textural change. (Ditto on the real parmesan cheese!)

6. Sprinkle with crushed red pepper and crunchy coarse salt. (I used Paprika - for milder flavor - and Sea Salt).