Campanelle With Spinach Bacon Recipes

CAMPANELLE WITH SPINACH AND BEANS

Steps:

• COMBINE the first six ingredients in a large bowl.
• COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
• ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.

CAMPANELLE PASTA WITH TURKEY BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
• Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
• Pour tomato mixture into drained pasta and add Gorgonzola cheese.

CAMPANELLE WITH SPINACH & BACON

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings. Whisk reserved drippings with dressing until blended.
• Drain pasta; return to pan. Add dressing mixture, bacon, spinach and cheese; mix lightly.

CAMPANELLE PASTA WITH BUTTERNUT SQUASH, MASCARPONE CHEESE, AND FAKE BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
• Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.
• At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.
• Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.
• Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.

CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

CAMPANELLE WITH ONION, BACON AND GOAT CHEESE

Steps:

• Cook 1 pound campanelle.
• Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper.
• Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
• Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water.
• Season with salt and pepper.
• Toss, adding more pasta water as desired.
• Serve immediately, sprinkled with bacon and more thyme.