BLT Pasta

Pretty sure this is a world record for me - two posts in a row so close together, but this is a great summer recipe and a kill two birds with one stone type of deal. Ok, health foodies beware and change this up however you see fit. For those bacon lovers out there like me (and your name starts with an L and ends with an "isa"), I'm pretty sure you won't mind what's going on here.

16 oz rigatoni or penne (really whatever pasta you have on hand, I've even used spaghetti)
12 slices bacon
1 (7 oz.) bag spinach
1 pint grape or cherry tomatoes, quartered (again, whatever tomatoes you have laying around)
3/4 tsp kosher salt
1/4 tsp black pepper
Parmesan cheese (optional)

Cook pasta according to package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium-high heat in a large skillet. Transfer to a paper-towel lined plate. Spoon all but 1 tbsp of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the tomatoes (I throw in a little oregano and basil) and cook for a minute. Add the spinach and stir until it wilts. Transfer mixture to the pasta and toss. If the pasta seems dry (wait for it...) add up to 1 1/2 tbsp of the drippings. Crumble the bacon over top, season with salt and pepper and toss again. (I keep the bacon separate and put it on as a topping at the table along with the Parmesan cheese).

It's really good and simple and light and the best part are the leftovers. When we have leftovers I add some red sauce to it, toss it in a baking dish, top with mozzarella and have fancy baked ziti. Love a dinner that does double duty. Embrace the bacon and drippings and enjoy!