This penne pasta toss, featuring asparagus, spinach, and bacon, comes together in a snap on busy weeknights.  It’s pretty yummy!


  • 8 ounces uncooked penne pasta
  • 2 bacon slices
  • 1/2 cup chopped sweet onion
  • 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 4 cups bagged baby spinach leaves
  • 1/2 cup (2 ounces) pre-shredded Parmesan cheese, divided
  • 1/4 teaspoon black pepper


  1. Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
  3. Add onion to drippings in pan; sauté 1 minute.
  4. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender.
  5. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well.
  6. Sprinkle with remaining 1/4 cup cheese and bacon.


Cooking Light/6/07