Penne with Asparagus, Spinach, and Bacon
“I fall back on edamame pasta when I can’t think of anything else or if I’m short on time. I cook bacon in a skillet, remove and drain. Then I sauté garlic in the drippings and add frozen shelled edamame to that. I add a little white wine, if I have some around, and cook that off. Then a little chicken broth and cook a couple of minutes. Add cooked pasta (usually penne or other short) and cook until the “saucy stuff” thickens a bit. I sprinkle with a little sliced green onion, red pepper flakes, and crumbled bacon over the top. And shave parm-regg over each serving.”—Julianna Grimes, Associate Food Editor
Follow the instructions on this recipe to make a dish similar to Julie's. Sub the asparagus for edamame and leave in the spinach for extra vitamins and fiber.