I just returned from my favorite warehouse store--the prize find today was a HUGE bag of fresh spinach. Enough spinach to make salads for a week....or two. I love salads, and I try to eat dark green vegetables every day. But it's cold and rainy outside. I'm just not in a "salad mood".
But there's a way to turn a spinach salad into a warm and comforting meal:
Spinach Pasta "Salad"
4 slices bacon
2 tablespoons olive oil
1 cup minced yellow onion
1/2 cup diced sweet red bell pepper
1 cup chicken broth
2 tablespoons lemon juice
1 package (16-oz) bow-tie pasta (farfalle)
1/2 pound white or crimini mushrooms, sliced (about 2 cups)
4 cups fresh spinach
3/4 cup grated Parmesan cheese
Place 3 paper towels on a microwave-safe plate. Lay the bacon on the paper towels in a single layer, making sure that the strips are not touching. Cover with another paper towel. Microwave for about 4 minutes or until crisp. When cool enough to handle, crumble and set aside.
Heat olive oil in a large saute pan over medium heat. Saute onions and red pepper until soft--about 2 minutes. Stir in broth and lemon juice. Bring to a boil then lower heat and simmer 2 minutes. This is the sauce for your pasta. Set aside.
Cook pasta according to package directions. Drain and return to kettle. Add the onion/chicken broth sauce, mushrooms, and spinach. Toss over medium heat until sauce is absorbed and spinach is wilted.
Divide mixture among four plates. Top with grated parmesan and bacon.