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Creamy Bacon and Spinach Pasta with Sundried Tomato Pesto

Fall in love with this revamped classic Italian pasta dish, now packed with the heartiness of bacon, the earthy freshness of spinach, the sour-sweet depth of sundried tomato pesto, and a creamy, savory finish. Perfect for a comforting midweek dinner!
6
40 min
TOTAL TIME
574
CALORIES
$1.44
PER SERVING
Creamy Bacon and Spinach Pasta with Sundried Tomato Pesto
Ingredients
9 INGREDIENTS
4 SERVINGS
Baby Spinach
2 cups baby spinach
loosely packed
Cavatelli Pasta
12 oz cavatelli pasta
Bacon
4 slices bacon
chopped into thin slices
Onion
1 medium onion
finely chopped
Garlic
2 cloves garlic
minced
Heavy Cream
1/2 cup heavy cream
Sundried Tomato Pesto
3 tbsp sundried tomato pesto
Pasta Water
1/4 cup pasta water
Grated Parmesan Cheese
grated parmesan cheese
for serving
Directions
7 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Set the pasta to boil according to the package instructions, aiming for al dente texture. Before draining, reserve 1/4 cup of pasta water.
2
While the pasta is boiling, heat a large skillet over medium heat, then add the bacon. Stir occasionally until crispy.
3
In the skillet with the bacon, add the finely chopped onion and minced garlic, sauté until onion is soft and translucent.
4
Stir in the sundried tomato pesto into the skillet, followed by the heavy cream and pasta water, creating a hearty creamy sauce.
5
Add the baby spinach to the sauce, and stir gently until it is wilted.
6
Add the drained pasta into the skillet and toss well to ensure the pasta is fully covered in sauce. Add more pasta water if required.
7
Serve hot, garnished with fresh Parmesan cheese.
Health Info
Macros
45g
CARBS
37g
FAT
15g
PROTEIN
Contains these allergens
WHEAT
MILK
TREE NUTS
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Frequently Asked Questions
Why does my spinach pasta lose its green color?
Why doesn't my spinach pasta have a vibrant taste?
How can I enhance the flavor profile of my spinach pasta?
How can I make sure my spinach pasta sauce sticks well to my pasta?
Can I use dried spinach pasta instead of fresh?
Can I add other vegetables to my spinach pasta?
Why is my spinach pasta chewy?
What type of sauces work best with spinach pasta?
How much salt should I add to the pasta water?
What is the best way to make spinach pasta dough from scratch?