Penne Pasta with Spinach and Bacon

Penne Pasta with Spinach and Bacon

Made  times
Jean Tagliere 10

"This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything."
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25 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.


  1. 982 Ratings

Most helpful positive review

I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? ...

Most helpful critical review

first shot was ok but a little...lacking? second try i added one small onion, one small green pepper, dash or two of red pepper flakes, some basil, and didn't do the draining of pasta over spin...

I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? ...

Ok-I change some of the recipes I use from this site-I usually hate it when people do it, but I can't help myself! I used a whole pound of bacon-sauteed that until crispy- drained off most of t...

VERY GOOD! Just a couple upgrades...I used a pound of bacon and almost 2 pounds of pasta. I put some spinach in the skillet and some in the pasta drainer to test both ways. It's good both ways. ...

I made this a second time and made some changes to make it taste better. I removed my bacon and added fresh tomatoes to the 1 tbsp garlic. I boiled that down and then added a box of spinach. ...

This recipe turned out great, with one fairly major change on my part. Mine is not a tomato-friendly household (neither of us can stand the things!) so I used a small jar of sliced roasted red ...

I knew this recipe was a winner when my husband exclaimed, "Wow! This tastes like restaurant food!" It tastes very good the next day, stays moist and reheats well. Thanks for such a delicious an...

Very good as is, however, in order to make it a less fattening, replace chicken broth for olive oil and bacon drippings and substitute bottled real bacon peices (not imitation) for fried bacon. ...

I took the bacon out when it was done cooking and then added it back in at the end so it would stay crispy. Also, I wilted the spinach into the sauce and served with a bit of feta cheese sprink...

Love it! We added fresh mushrooms and used whole wheat pasta. I don't usually eat cooked vegetables, but the spinach and tomatoes were just right. Highly recommend.

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