Back of the box recipes- Penne Pasta with Spinach & Tomatoes
I always see the recipes on the backs of boxes and insides of labels, but I never actually use them. I tend to think they’re there just to make the food look good. Plus, I usually don’t even have the ingredients on hand that those funky recipes tend to call for.
Well for whatever reason, I decided to change that and try out some of those dishes that are supposed to be oh-so-good.
Success! I already had everything and it turned out delicious.
I even got the dingy orange/yellow color going on to match the picture on the box, woo! Really, though, the pasta was more this color and was much more appetizing than the grainy box image let on.
Recipe, in case you can’t read the box:
Penne Pasta with Spinach and Tomatoes
8 oz penne rigate
3 oz chopped pancetta or bacon (about 4 or 5 slices)
2 T olive oil
2 cups baby spinach (I used frozen and it was fine)
1 large garlic clove, minced
1/4 red wine vinegar
1 1/3 cups grape or cherry tomatoes, halved
1/3 cup parmesan (good without it, too)
Prepare pasta according to package. While cooking, saute pancetta in olive oil until crisp. Remove from pan, leaving oil in pan, and set aside. Add spinach and garlic to pan, sauté until wilted. Add vinegar and cook for 2 minutes. Add tomatoes and cook until softened and hot (2-3 minutes). Add drained pasta and bacon to pan and gently toss. Sprinkle with cheese. Serves 4.