- 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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"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.."
"Will never make this recipe again it's so plain and blah ."