This week I have been enjoying watching Masterchef and Food Fighters. I love that these shows are on weeknights since my other shows are on hiatus. If you have not seen the shows, they both give an opportunity for home cooks to compete. In Masterchef they compete against each other and in Food Fighters, they compete against experienced chefs. I love seeing all the great variations of recipes that they come up with.
Here is a little taste of this week’s episode of Food Fighters:
I love to see the way they prepare different foods like chicken, beef and bacon. Umm bacon. I love bacon.
Since it is still #Baconmonth, I am sharing a Bacon Spinach Rigatoni recipe. I made this with rigatoni, but you could substitute other pasta. It is perfect for weeknights because it comes together pretty quickly.
I apologize that this first photo of the spinach is blurry. I moved the phone too quickly while cooking and spinach cooks really fast, so I have to be careful not to overcook it. It can be tough to photograph while you are cooking.
The result is a tasty pasta dish that is filling but still light at the same time, because there is not rich heavy sauce. I do not salt the pasta because there is plenty of salt offered in the bacon bits.
Bacon Spinach Rigatoni
4 cups dry rigatoni pasta
4 cups fresh spinach
10 strips bacon, cooked and drained
1/2 cup parmesan cheese, shredded
1 teaspoon oregano
1/2 cup pepper
2 tablespoons butter
Cook pasta according to package directions. Drain and set aside. Chop cooked bacon into bits.
Wash spinach and cut off stems. Drain on paper towels.
In a large skillet over medium heat, melt butter. Add spinach and cook for about 1 minute.
Add pasta to skillet. Top with parmesan cheese, oregano, pepper and bacon.
Mix together until blended and serve immediately.
Makes 4 servings.
What is your favorite spinach dish?
Don’t forget to enter this week’s bacon cookbook giveaway here.
Below are more bacon recipes for you to enjoy!