First day back to school isn't pretty, for anyone. For me, I had a great day but the heat (and no A/C) made for a very tired mama, too tired to make the homemade pizzas that I had planned. With the original ingredients just sitting here staring at me, a light bulb went off- Pasta! Pasta mixes well with just about everything. (maybe not lettuce) No problem, I substituted baby spinach for the lettuce in the BLT and added sauteed mushrooms as a sort of bonus for a job well done.
8 oz sliced mushrooms
1/2 red onion, chopped
3 or 4 tomatoes, cut into chunks
1/2 bag prewashed baby spinach
1 clove garlic, smashed
2 Tbsp (total ) xtra virgin olive oil
1 lb. pasta, I used a fun curly shape
8 slices bacon
First, lay the bacon on a roasting rack positioned over a sided sheet pan and bake at 375 degrees until crispy, about 20 min. When cooled, dice.
Bring water to a boil for pasta. Clean and slice mushrooms, cut up tomatoes and garlic. Heat 1 tsp olive oil and add garlic for 2 min. Add onions and mushrooms and sautee' for another 4 min.
Add spinach, carefully (the leaves should be dry so they don't spatter) and sautee' for 1-2 min until just limp.
Add tomatoes and stir for another min. Set aside. Cook pasta until just al dente. Drain pasta and add to skillet with vegetables and toss. You can add grated cheese, I did not. Add a bit of salt and plenty of black pepper and a little red pepper flakes, if desired. Serves 4-6.
Transfer to a large serving bowl and top with the crumbled bacon.