- 8 ounces uncooked spaghetti
- 1/2 pound thick-sliced bacon strips, chopped
- 2 cups cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1/4 cup balsamic vinaigrette
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Grated Parmesan cheese
- Cook spaghetti according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.
Reviews for Bacon & Tomato Spaghetti
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"Great as it is, for sure. I now usually do as others suggested and add green onion and garlic..and is wonderful with sauteed shrimp in it."
"This sounds absolutely wonderful!"
"I've made this one before and it is so good. My family loves it."
"I was pleasantly surprised at how good this turned out. I will be making it often. I will add garlic, green onions on the next go round.."