Campanelle Pasta with Turkey Bacon

This soup dish is one of my favorites. Since everyone loves the matzoh balls so much, I always make twice as many of them. If you cook the matzo balls in slightly salted water, you might want to let them cool in the water for a while before adding them to the soup. Some claim that the matzoh balls obscure the soup just a little bit.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 (16 ounce) package penne pasta, dry
  2. 1 tablespoon olive oil
  3. 1 small onion, chopped
  4. 3 cloves garlic, minced
  5. 1 medium ripe tomato, chopped, or more to taste
  6. 1 (8 ounce) package fresh spinach
  7. salt and ground black pepper to taste
  8. 6 strips turkey bacon
  9. ΒΌ cup crumbled Gorgonzola cheese, or to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
  3. Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
  4. Pour tomato mixture into drained pasta and add Gorgonzola cheese.
  5. You can use Parmesan cheese instead of Gorgonzola.

Nutrition Facts

Calories 355 kcal
Carbohydrate 58 g
Cholesterol 16 mg
Dietary Fiber 4 g
Protein 14 g
Saturated Fat 3 g
Sodium 217 mg
Sugars 4 g
Fat 8 g
Unsaturated Fat 0 g

 

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