Springtime pasta
You can never have too many main course recipes, so give Springtime pastan a try. For $1.69 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 577 calories, 23g of protein, and 17g of fat each. 345 people have made this recipe and would make it again. This recipe from BBC Good Food requires penne, kale, bacon, and goat cheese. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Similar recipes include Springtime Pasta, Springtime Pasta Salad, and Springtime Pasta Primavera.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
400g penne
200g bag shredded kale
100g streaky bacon, chopped
1 medium red onion, finely sliced
100g soft mild goat's cheese
Equipment:
frying pan
bowl
Cooking instruction summary:
Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid. Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft. Tip the cooked pasta and kale into the pan, then stir through the bacon and goats cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
Step by step:
1. Boil the pasta in salted water.
2. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
3. Meanwhile, dry-fry the bacon in a nonstick pan until crisp.
4. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
5. Tip the cooked pasta and kale into the pan, then stir through the bacon and goats cheese.
6. Add a little of the pasta cooking water if the mixture seems a bit dry.
7. Serve in bowls scattered with grated Parmesan, if you like.
Nutrition Information:
covered percent of daily need
