Kate's Cuisine

Sep 06 2009

Spinach Lemon Pasta

1/2 lb. bacon, chopped $2.34
1 pkg. frozen spinach, thawed $1.19
1 cup sliced mushrooms $1.24
1 onion $0.65
4 cloves garlic, minced $0.04
3 lemons $1.99
2 tablespoons vegetable oil $0.14
1/2 package of dry penne pasta $0.99
1 tablespoon of salt $0.03

Total Cost  $8.61

1.) Cook penne in boiling, salted water until tender and drain.

2.) Place chopped bacon in a frying pan and cover with just enough water to cover the bottom of the pan. Cook over medium-high heat and brown until bacon is crispy. When the bacon is finished frying, use a slotted spoon to transfer bacon pieces to a paper towel to drain.

3.) In the same frying pan add onions and saute for about 1 minute. Add garlic and saute until onion is translucent, about 3 more minutes. Adding the garlic after the onion will give the onion enough time to cook through but will keep the garlic from burning.

4.) To the onions and garlic add the mushrooms and the spinach and saute until mushrooms start to brown around the edges.

5.) Add the cooked penne to the pan and toss.

6.) Cut the lemons in half and squeeze the juice directly into the pan. Toss the penne again until everything in the pan has been mixed and heated through, and that yummy lemon juice has gotten all over everything!

7.) Serve and enjoy!

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