Monday, April 2, 2012

Bacon and Spinach Spaghetti

  • 1/2 lb spaghetti, cooked according to package directions
  • 1/2 lb bacon
  • 1 T butter
  • 1/2 large or 1 small onion, diced
  • 2 c fresh spinach, chiffonade
  • 2 c tomatoes, seeded and diced
  • 1 T olive oil
  • 1 T carrot puree
  • 1 T milled flaxseed
  • 1/4 c chicken broth
  • 2 to 3 large cloves garlic, minced
  • salt and pepper to taste
  • fresh chopped parsley to taste
  • Parmesan cheese
Cook bacon, over medium heat, until crispy, remove from pan and place on paper towels.  Drain grease.  Add butter and olive oil and onion to  pan and saute until onions are translucent.  Add garlic and cook for a few minutes more.  Add tomatoes, flaxseed, carrot puree and broth, cook until warmed through.  (Optional:  Add 1 T butter to cut acidity of tomatoes to fit your taste.)  Remove from heat and add spinach and herbs and let sit ... the spinach and parsley will cook from the residual heat.  Toss sauce, bacon and spaghetti until well coated.  Season with salt and pepper to taste and top with Parmesan cheese.

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