Farfalle with Canadian Bacon, Fresh Vine Tomatoes & Spinach

It’s been a really long time since I’ve had farfalle. I find that farfalle, orecchiette, and other shaped pasta is easier to cook than noodle pasta. But maybe that’s just me. I found some Canadian bacon lying around in the apartment so this is what I made.

It’s been raining nonstop today and I have no desire to go out and do my errands. This pasta looks happy, doesn’t it?

[100% organic]

  • 2 TBS EVOO
  • 5 fresh tomatoes
  • 2 cups spinach leaves
  • ¼ lb Canadian bacon, cut into wedges or squares
  • 2 cups farfalle
  • Salt & pepper, for taste
  • Optional: grated Parmesan

Boil the farfalle in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm) and keep warm.

In a pan, heat the EVOO and then add the tomatoes. Cook for 2 minutes, stirring. Then add the Canadian bacon and cook for another minute and finally, add the spinach leaves. *Optional: season lightly with salt and pepper. Pasta will be salted and cheese has salt content* Cook for another 2 minutes.

Add the tomatoes, spinach, and Canadian bacon into the pasta and mix well. Sprinkle grated Parmesan cheese and serve.

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