Tagliatelle with baby spinach and bacon

Serves: 4

Time to make: 25 mins

Ingredients

fresh or dried pasta for 4 people
zest and juice of ½ lemon
3 lean bacon rashers, chopped (I prefer dry-cured for maximum flavour)
2 tablespoons pine nuts or sliced almonds
2 tablespoons olive oil (use a lemon infused oil if you have it)
several handfuls baby spinach, with thick stalks removed or regular spinach, trimmed
2 cloves garlic, crushed

Instructions

Stay Awake

1 While the pasta is cooking, heat the oil in a large saucepan. Sauté the bacon until starting to brown, add the nuts and cook with the bacon until toasted. Add the garlic and spinach and toss gently until spinach wilts.

2 Drain the pasta and add to the pan, tossing to coat the pasta in the bacon and spinach mixture. Add the zest and juice of the lemon, taste and adjust lemon accordingly. I like it quite zingy. Pile into bowls and finish with grated parmesan cheese.

Variations

Try substituting regular spinach or even silver beet when baby spinach is not available.

Nutrition Info (per serve)

Calories 463 cal

Kilojoules 1940 kJ

Protein 19.7 g

Total fat 16.4 g

Saturated fat 3.4 g

Carbohydrates 59.8 g

Sugar 1 g

Dietary fibre 3.8 g

Sodium 1230 mg

Calcium 50 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.