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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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

See full nutrition

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.


  • 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...

Most helpful
Most positive
Least positive

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.

Other stories that may interest you