Penne with Bacon, Spinach and Mushrooms

This was always one of my go-to meals on a week night when I was in college.  I would always have some sort of vegetable and meat that could be used to make this dish.  It is great, quick, weeknight meal idea that everyone loves!

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Ingredients: 

2/3 of a pound penne
4-6 pieces of thick cut bacon
8 ounces of creaming (Baby Bella) mushrooms, sliced thin
1 shallot, minced
3 cloves of garlic, minced
Red pepper flakes (optional)
9 ounces of baby spinach, washed
Salt and pepper
2 cups of chicken broth
1 1/2 cups of part skim mozzarella, shredded

Bring water to a boil, add salt and cook penne according to package instructions.  While the water is coming to a boil for the pasta, cook the bacon.  Let the bacon cool and then chop for topping. Using the same pan as the bacon, reserve 2 tablespoons of bacon fat in pan and drain the rest to a heat proof container.  Add mushrooms to pan and sauté on medium heat until they just begin to release their liquid about 5 minutes.  Add shallot and continue to cook for 2 minutes then add garlic and red pepper flakes (to taste) and sauté for about 1 minute longer. Add baby spinach to pan, season with salt and pepper and stir spinach (adding a small amount to water or stock if necessary) until beginning to wilt. Add the broth and bring to a boil then reduce to a simmer for 3-5 minutes. Adjust seasonings to taste.

Drain pasta and add spinach sauce. Just before serving, sprinkle mozzarella over and stir in.  Top with bacon and serve.

Variations:
Try substituting rotated Italian sweet sausage that has been sliced into thin rounds or crisped diced pancetta or prosciutto while the sauce is simmering.  Other vegetable options are stemmed asparagus, cut into 1 inch pieces or broccoli florets.

Leftovers:
This reheats for lunch nicely!