Coated in a delicate broth, this pasta dish is definitely on the light and healthy side of the pasta spectrum.
You will need:
* 360 grams bacon, chopped.
* A third of a cup pine nuts.
* One tablespoon butter.
* Half a teaspoon salt.
* A quarter teaspoon pepper.
* 300 grams mushrooms, quartered.
* Three garlic cloves, finely minced.
* Half a cup chicken broth.
* One packet linguine.
* Four cups baby spinach.
* Parmesan cheese, for sprinkling.
What to do:
Bring a large pot of water to a boil. Toast the pine nuts in a small pan over medium heat, tossing frequently to avoid burning. Once the nuts are golden, set aside.
In a large pan, melt the butter and add the bacon, mushrooms, salt and pepper. Cook over medium heat for about five to seven minutes or until the bacon and mushrooms are browned and most of the liquid has evaporated. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the chicken broth and let the mixture simmer for about two minutes.
Meanwhile, add one tablespoon salt to the boiling pot of water and cook the linguine until al dente, according to package directions. Before draining the pasta, reserve one cup of the pasta water and set aside.
Drain the pasta and return it to the pot. Stir in the spinach, mushroom and bacon mixture as well as the reserved pasta water. Toss to combine, adding additional pasta water if needed.
Serve immediately, topping the pasta with the toasted pine nuts and freshly grated Parmesan cheese.
