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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Sun-dried tomatoes

  2. 3 cups 711ml Sliced mushrooms

  3. 12 oz 340g Pasta - penne uncooked

  4. 4 Bacon - cut in

  5. 1/2" pieces

  6. 3 Garlic - minced

  7. 1 cup 62g / 2 1/5oz Red onion - sliced in rings

  8. 2 cups 292g / 10oz Fresh spinach - chopped

  9. 2 tablespoons 30ml Fresh basil - chopped or 1 teaspoon 5ml Dried basil

  10. 1/2 teaspoon 2 1/2ml Crushed red pepper - optional**

  11. Pepper to taste

  12. 2 tablespoons 30ml Grated parmesan cheese

  13. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 mins. Drain and chop. Set aside. Place mushrooms in a bowl with 1/4 cup water. Microwave on high power for 5 mins. Drain and set aside. Cook penne according to package directions, Drain and keep warm. Cook bacon in a large skillet over med-high heat until crisp. Add garlic and cook 1 min. Do not discard drippings. Add onions, spinach, sundried tomatoes, cooked mushrooms, basil, and red pepper if using. Cook and stir for 4-5 mins, until onions are tender. Toss bacon/vegetable mixture with hot pasta. Sprinkle with cheese and parsley. Serve immediately.

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