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Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. —Taste of Home Test Kitchen
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 409 calories, 18 g fat (5 g saturated fat), 21 mg cholesterol, 833 mg sodium, 49 g carbohydrate, 3 g fiber, 15 g protein.
Originally published as Bacon & Tomato Spaghetti in Simple & Delicious August/September 2010, p13
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Reviewed on Aug. 07, 2011 by cookoholic
Fixed this tonight, just as the recipe read. My husband and I both thought that it was terrific! It'll be part of our meal rotation from now on!! Thanks for a great...quick and easy...recipe!!
Reviewed on Aug. 06, 2011 by KaleandKameron
used frozen pkg of spinachused Zesty Italian Dressing and no vinaigretteused shredded mexican cheese in place of parmesan
used frozen pkg of spinach
used Zesty Italian Dressing and no vinaigrette
used shredded mexican cheese in place of parmesan
Reviewed on Aug. 06, 2011 by Regi M
So nice to see so many (25) positive reviews. Will make as soon as I can get my hands on some cherry tomatoes. To answer Toni51's question about type of pasta (I did use the internal system as well - by clicking on the name) - virually all shapes of pasta are made with the same ingredients - so use whatever shape you have or prefer. Shells and penne can trap more sauce. Choose a size that doesn't overwhelm the other ingredients. You could also use egg noodles as well. For some dishes I use the coloured/flavoured noodles, but I think this dish is colourful enough and is best with the plain pasta. Hope this helps.
Reviewed on Aug. 06, 2011 by sdipiazza
Made this for dinner last night. I only used 4 oz. of bacon which was plenty for us. I made my own fat free balsamicvinaigrette. When I make this again I will use a little more spinach. Because it has veggies, meat and pasta this was a one dish dinner for us.
Made this for dinner last night. I only used 4 oz. of bacon which was plenty for us. I made my own fat free balsamic
vinaigrette. When I make this again I will use a little more spinach. Because it has veggies, meat and pasta this was a one dish dinner for us.
Reviewed on Aug. 05, 2011 by gingbaby
This was totally awesome! I used a gluten free pasta and did not include salt and pepper, used low sodium bacon, home grown tomato. It was totally awesome! Will take it to the next potluck. I hesitate with bacon but this was terrific! Go for it!!
Reviewed on Aug. 05, 2011 by navywife87
Easy, lite and a little spicy PERFECT
Reviewed on Aug. 05, 2011 by Lynne415
Great recipe. Very easy to make and it was delicious! Both my hubby and 13-yr-old son said for sure this is a keeper and to make again! I did add a few green onions to it as a personal preference and all I did for the balsamic dressing was used 2 parts EVOO to 1 part balsamic along with some minced garlic. This is a very forgiving recipe when it comes to adding more or less of an ingredient per personal taste. THANKS for sharing it!!
Reviewed on Aug. 05, 2011 by Travlnman02
I made it fowwing recipe but did not care for taste of vinagrette. Made it a second time and used Low Calorie Italian Dressing. Taste was great and I served it cold with chicken for lunch.
Reviewed on Aug. 05, 2011 by endsred
A great recipe that can be dressed up by adding a can of drained, washed garbanzo beans and substituting arugula for the spinach....just a different twist.
Reviewed on Aug. 05, 2011 by Toni51
This sounds delicious and I can't wait to make it. Just curious if anyone used a different type of pasta? Was thinking maybe rotini.
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