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Bacon, Tomato, Spinach and Ricotta Linguine
3 / 5
6 Rashers of lean smoked back bacon, chopped
100g (4oz) Linguine pasta or spaghetti
1x15mlsp (1tbsp) Olive oil
1 Red onion, thinly sliced
4 Sundried tomatoes, roughly chopped
100g (4oz) Ricotta cheese
50g (2oz) Fresh spinach
Fresh torn basil
Cook the linguine in a pan of boiling water as per pack instructions. Meanhwile put the olive oil into a pan, add the sliced onion, chopped bacon and lightly cook. Add the onion and bacon to the drained pasta.
Stir in the sundried tomatoes and ricotta sheese, gently heat and blend together. Finally stir in the spinach leaves.
Per portion: (252g)
Energy 2370 kJ, 569 cal
Fat 37g, of which saturates 11.6g
Carbohydrate 29g, of which sugars 4g
Serve with black pepper, torn basil, chunks of crusty bread and a tomato and basil salad.
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