Bacon, Tomato & Spinach Spaghetti

By calypan

Ingredients

• 8 ounces uncooked spaghetti
• 1/2 pound thick-sliced bacon strips, chopped
• 2 cups cherry tomatoes, halved
• 3 cups fresh baby spinach
• 1/4 cup balsamic vinaigrette
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Grated Parmesan cheese

Preparation

Step 1

Cook spaghetti according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sauté tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.