As far back as I found how tasty pasta is when cooked in stock rather than water, I've been trying different things with a wide range of various approaches to play up this basic trap. By essentially switching up the include ins, you can have an unending number of snappy one pot or one skillet meals for occupied week evenings. This Bacon and Spinach Pasta with Parmesan is my most recent fast skillet fixation. 

Bacon, spinach, and Parmesan are not actually the most economical fixings on earth, so you do need to be somewhat watchful with this one. I utilized a half bundle of bacon and solidified the rest for later use. To save money on spinach, I avoided the serving of mixed greens estimated packs and got a gigantic sack of "cooking spinach". The enormous one pound pack was just 20 pennies more costly than the littler serving of mixed greens estimated (9oz.) sacks and twice as large. I'll appreciate the additional spinach as plates of mixed greens and stop some in smoothie packs. Solidified spinach can be utilized when there's no other option, yet try not to get "slashed" solidified spinach since it will be in a million minor little pieces. You can utilize different greens, similar to collards, mustard, or kale, but since they're a considerable amount progressively tough, they'll should be sautéed down with the onion in the first place. Parmesan truly tops off this dish and make it excellent, however you can help up on it in case you're lashed for money. Parmesan is tasty, so a little goes far. 

On the off chance that you need to expand this dish a bit, you can include a flushed and depleted jar of white beans, or sauté a few mushrooms with the onions. A couple of red pepper pieces would be pleasant in here, as well, in spite of the fact that I like red pepper chips on pretty much anything!


  • 6 oz bacon (1/2 12 oz. pkg) ($2.15)
  • 1 small onion ($0.25)
  • 2 cups chicken broth ($0.28)
  • 1/2 lb pasta ($0.50)
  • 1/4 lb 3-4 cups fresh spinach ($1.50)
  • 1/3 cup grated Parmesan ($0.55)
  1. Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
  2. While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
  3. Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
  4. Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
  5. Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.
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