As much as I enjoy meatless meals (I’ve been making this one over and over again), I can’t fathom completely giving up meat. There’s one word to explain this…bacon. Well okay, two words…bacon and sushi, preferably not together. They both make me go weak at the knees and I get as excited as a pre-teen girl at a One Direction concert whenever I am about to consume either one.
Despite my unconditional love for bacon, or maybe because of it, I don’t eat it very often. So when I do, my taste buds explode and I am easily satisfied by a small amount. When I say “small”, I mean significantly less than a pound. Restraint and moderation. There has to be some sort of award for that.
There are so many other good things in this pasta recipe (mushrooms!) that I manage to resist burrowing through my plate of pasta looking for morsels of bacon. With the vitamins packed into onions, mushrooms, spinach and tomatoes, this can definitely be considered a healthy meal. And it’s one that can be pulled together in less than 30 minutes.
It has bacon AND it meets the Rachael Ray test? Score!
Other whole wheat pasta recipes:
Cookin’ Canuck’s Healthy Lasagne Recipe with Turkey, Pesto & Peppers
Cookin’ Canuck’s Roasted Tomato & Chicken Sausage Whole Wheat Pasta
Kalyn’s Kitchen’s Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce & Goat Cheese
Oh My Veggies’ Whole Wheat Rotini with Broccolini & Sun-Dried Tomatoes
Ambitious Kitchen’s Whole Wheat Lemon Spaghetti with Asparagus
Calories 172.7 / Total Fat 6.3g / Saturated Fat 1.6g / Cholesterol 10.0mg / Sodium 470.5mg / Sodium 470.5mg / Total Carbohydrates 21.0g / Fiber 3.8g / Sugars 2.9g / Protein 9.0g / WW (Old Points) 3 / WW (Points+) 4
- 1 (13 oz.) package whole wheat rotini pasta
- 8 slices bacon
- 1 tsp olive oil
- 1 medium onion, chopped
- 12 oz. crimini mushroom, sliced
- 3 garlic cloves, minced
- 3/4 tsp dried oregano
- 1 (14 oz.) can petite diced tomatoes
- 1 cup (packed) spinach leaves, roughly chopped
- ½ tsp salt
- ½ tsp pepper
- Cook the pasta (rotini) according to package directions. Drain.
- While the pasta is cooking, place the bacon in a large skillet set over medium heat. Cook until the bacon is browned and crisp. Remove the bacon from the skillet, drain on a piece of paper towel, crumble and set aside.
- Discard all but 1 teaspoon of the bacon fat and add the olive oil. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are just starting to brown. Add the garlic and dried oregano, and cook for 30 seconds.
- Stir in the diced tomatoes, bring to a boil, then simmer for 5 minutes.
- Add the cooked pasta, spinach leaves and cooked bacon to the tomato mixture. Toss to coat the pasta and wilt the spinach.
- Serve with Parmesan cheese, if desired.
From the kitchen of Cookin' Canuck | cookincanuck.com