Bacon, Lettuce and Tomato Pasta

Ingredients

Serves: 4 

• 375g tri-colour fusilli
• salt and freshly ground black pepper
• 2 teaspoons olive oil
• 4 bacon rashers, rind removed, chopped
• 1 large onion, chopped

• 3 garlic cloves, crushed
• 1 punnet cherry tomatoes, about 250g, halved
• 3 2/3 cups firmly packed baby English spinach leaves, about 180g
• 1/2 cup grated parmesan
• lettuce leaves

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Directions

Preparation:15min  ›  Cook:17min  ›  Ready in:32min 

1. Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
2. Meanwhile, heat the oil in a large frying pan over a moderate heat. Add the bacon, onion and garlic. Sauté for 7 minutes, stirring frequently, until the onion is golden.
3. Add the tomatoes to the frying pan and cook gently for 5 minutes until the tomatoes are beginning to soften but are still holding their shape.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Pour the water over the tomatoes in the frying pan and bring to the boil. Season with black pepper.
5. Place the spinach in a large serving bowl, pour over the hot tomato mixture, add the pasta and parmesan and toss to combine. Serve immediately on a bed of lettuce leaves.

Source: http://allrecipes.com.au