Bacon, spinach & tomato pasta
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- 85g fusilli pasta (or penne pasta)
- 50g frozen sweetcorn
- 1 tsp sunflower oil
- 1 rasher unsmoked back bacon
- 100g baby plum tomatoes, halved
- 1/4 x 160g pack washed baby leaf spinach
- 50g Chosen by you 50% Less Fat Garlic & Herbs Soft Cheese
Put the pasta in a pan of boiling water. Bring back to the boil. Stir, then simmer fast for 10 minutes, adding the frozen sweetcorn for the final 5 minutes. Drain, reserving 2 tbsp of the water. Put the pasta and sweetcorn back in the pan.
Meanwhile, heat the oil in a nonstick frying pan. Cut the bacon into small strips and cook until the fat starts to crisp. Add the baby plum tomatoes and cook for 2-3 minutes, until they begin to soften.
Add the spinach to the frying pan and cook for 1 minute until it wilts. Set aside.
Slowy add the soft cheese and the reserved cooking water to the pan of drained pasta and sweetcorn. Stir over a low heat until the pasta is completely coated. Add the bacon, tomatoes and spinach, and stir together. Serve sprinkled with back pepper.