Spinach Bacon Linguine

Another weeknight, another quick and easy pasta for dinner. This simple but tasty dish can be whipped up with things you probably already have in your pantry.

Back when I was a wee sprout, before I knew the joys of making my own pasta sauces, my go-to sauce began with Classico brand, roasted garlic alfredo flavour. To it I'd add even more garlic and an obscene amount of bacon, including all the fat that rendered out. Diet, it wasn't. Tasty, you betcha. This recipe is a slightly less artery-clogging but just as rich version of that one. The bechemel can be made ahead of time and kept in the fridge, covered with a bit of plastic wrap (make sure the wrap touches the sauce surface to avoid a skin forming).

It's been an age-and-a-half since I've had one of my favourite indulgences: blue cheese. So when the wife agreed to a pasta night, it didn't take long to decide on the type of sauce to make. Creamy, delicious blue cheese, of course. With a little (or a lot) of crispy bacon mixed in. And some walnuts for crunch. And bright, cheerful sweet peas because, y'know, veg. If you're thinking of making this, a word of warning: this dish is heavy. So dieters, stay away. To help cope with some of the richness, I've included a bonus recipe for a super-simple tomato salad. It makes a great accompaniment to the pasta.

About a week ago I made a bacon and shrimp pasta with creamy pesto. Not surprisingly, it went over well. I didn't realize just how well, though, until this evening, when my wife pulled out even more shrimp and another package of bacon and asked for an encore. I don't really like repeating myself, at least not so soon, so I told her I wouldn't be making the exact same dish, but I'd try to make something equally delicious. For inspiration, I looked to my favourite flavour of potato chip (seriously). Weird origin aside, I think I succeeded.

Our local supermarket had beautiful little bay scallops on sale today. Because it seemed like a wasted opportunity not to, I brought some home and tossed them with garlic, bacon and tomatoes to make this super-easy pasta dinner.

I wanted to make a creamy pasta that didn't use any cream.Cook the bacon on low heat to render the fat.Boiling the spaghetti in salt water increases its flavor. For 2 people. Recipe by Ayuna

This is a kind of pasta that's quite popular in Japan and often served in restaurants. It's surprisingly easy to make so I make it regularly at home.Thickly sliced bacon is the best! Work quickly once you've added the spinach. For 2 servings. Recipe by Mo-ri-zu

I gave a little twist to my simple spaghetti dish by using penne.Penne takes a bit longer to cook (13-14 minutes) than regular spaghetti (7 minutes), so it may be best to start sautéing the ingredients after the penne is added to the boiling water.Season well with salt and pepper. Recipe by Mokugetuayame

I was remembering the spaghetti which I used to get at Family Mart(convenience store in Japan), and I really wanted to eat that so bad. Therefore, I just cooked with remembering the taste of it. It was delicious, so I think it's worth to share with everyone ;)

Today we set a new record for weather in Chicago. Is -14 degrees.Even though we have a Trader Joe's in my back yard, it is just too cold. I had a packet of frozen spinach so here we go.

Thanks to everyone, this recipe has become a hot topic with over 200 people trying it out! This is a golden recipe for making a simple yet delicious pasta using spinach! The origin of this recipe: When making spinach dishes like ohitashi, I thought of setting aside some spinach to quickly whip up a pasta dish with bacon and shimeji mushrooms from the fridge. The result is a vibrant and delicious pasta, perfect for a weekend lunch!

I usually eat this for breakfast.-For Step 2: You should pan-fry the spinach as quickly as possible. Just make sure the fat from the butter and bacon is warm and blended.- I recommend you use coarsely-ground pepper. Recipe by FarmersK

My version of spinach spiral appetizers. A favorite at get togethers, never have any left over.

Someone posted this on my fb feed.. It looked really good!! And it is!! I used a 17oz bag of spaghetti. It made 6 generous servings. The spinach can be fresh.However I used frozen leaf spinach.. But only half the frozen box or bag... Thawed and squeezed of water. Enjoy!!

March 28, 2015: Over 1,000 people have tried this recipe!May 30, 2012: Over 100 people have tried this recipe!A classic menu that needs no explanation!The Origin of This RecipeIt's a classic, no need for an origin story!

I know that you often see this combination of ingredients, but I've been making this for breakfast since it's so nutritious and easy. It became even more delicious with grated cheese and has become our regular menu.* This recipe uses boiled spinach.If you cook the spinach beforehand (and freeze it), you can make this even busy mornings.* You can substitute ham or wiener sausages for bacon, and komatsuna for spinach.* Adjust the amount of grated cheese to your liking. Add lots if you really like. It'll add fragrance, but will make it more fattening. For 1-2 servings. Recipe by rose12

★★★ Hall of Fame Recipe ★★★2600 reviewsA classic Japanese-style pasta with the aroma of garlic♪Quick and easy with simple ingredients＊The origin of this recipeA classic, easy pasta♪

A Facebook friend tagged me on this recipe from https://juliasalbum.com. It is budget friendly, feeds 4-6. Smells fantastic and can be ready in 30 minutes. Family approved! Take a few minutes to prep and measure and this comes together in a flash. I added a salad and garlic toast.

No need for a story - we all know it's an ever-popular menu!You add the leaves later to prevent burning, so make sure not to overcook!If it's mixed evenly, the residual heat will finish the cooking. Recipe by Rokkuru

I went out for lunch at a local Italian restaurant. This style of sauce was on the menu. I love trying new things. It was delicious!!! I had to recreate it at home. I hope you like my results.

I made this variation on mac and cheese to use up some leftover gorgonzola we had in the fridge. If you're not a fan of blue cheese, don't worry; the sauce is rich and creamy with only a very light funk. If that still scares you, then just cut back a bit on the cheese.

nothing fancy but hits the spot. :hungry

The 'Best Before' date on the loaf of bread was close, so I decided to make some tasty quiches.Instead of bread, you can use frozen pie crust. Alternatively, you can pour the quiche filling into a ramekin (small oven-proof dish) without bread. It is nice!With or without bread crust, your choice! Recipe by Tomomaki0313

A great combo for quiche! Works as party food, breakfast or main dish for lunch/dinner :)

I was cleaning out the frezzer to make room for this weeks prepared meals. I had frozen spinnach and pre-cooked frozen chicken strips and thought that might be good with mushrooms and bacon. If you don't like spinnach, cut up tomato would also be good in this dish.