Pasta with Spinach, Bacon, and Mushrooms
From: slightly adapted from an old Weight Watcher's cookbook
Submitted by: Steph:0)
4 cups spinach leaves -- fresh
2 slices bacon
1 1/2 cups sliced mushrooms
1/4 cup chopped onion
4 1/2 ounces egg noodles -- cooked and drained
4 tablespoons cider vinegar
4 teaspoons vegetable oil
2 tablespoons dijon mustard
1/4 teaspoon pepper
Wash spinach, drain and cut into bite sized pieces. Set aside. In a 2 1/2 quart microwavable baking dish, microwave the bacon until crisp. Remove to paper towel to drain and then crumble. Wipe out the casserole (leaving traces of bacon drippings); add mushrooms and onion. Microwave, covered, on high 1 - 2 minutes, until softened. Add spinach; micorwave, covered, 45 seconds to 1 1/2 minutes, until spinach wilts. Add noodles, vinegar, oil, mustard and pepper to casserole; toss gently to combine. Sprinkle with bacon.
Servings: 4
Units: Each serving equals 4
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