Blogger’s Choice: Bacon Ranch Pasta with Spinach and Tomatoes

Oh man! That was my first thought when receiving Jaida’s blog, Sweet Beginnings for this blogger’s choice round of the recipe swap.

See, I could eat just about everything on Jaida’s blog so trying to narrow it down and choose just one thing is  well, not fair. I scrolled through her recipe index for quite some time, stopping on probably more than half of the recipes and trying to decide whether or not I should make them. Then, in the pasta section the word “spinach” caught my eye.

Which is funny, because I don’t even like spinach all that much, but that’s beside the point. It caught my eye because I already had some recipes planned this week that were using up a decent amount of spinach. A decent amount being about 5 cups. Which, if you’re purchased bagged spinach before, you know that they give you about 2 cups per bag. If I bought three bags, or 6 cups, I knew that last cup would go bad before I figured something out to do with it.

So, I chose this recipe mostly out of necessity for that poor little remaining cup of spinach. But lets be honest, do you really know if anyone who is going to say no to bacon and pasta together? Yeah, I thought so.

Bacon Ranch Pasta with Spinach and Tomatoes
Source: Sweet Beginnings, as seen on A Taste of Home Cooking
Servings: 2-3
Printer Friendly


    • 1 1/2 cups rotini or other pasta
    • 4 slices bacon, cooked and crumbled
    • 1 tsp. dried parsley
    • 1 tsp. salt
    • 3/4 tsp. pepper
    • 1/2 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/8 tsp. dried thyme
    • 1 tbsp. olive oil 
    • 2 cloves garlic, minced
    • 1 cup heavy cream
    • 1 cup baby spinach
    • 8 oz. diced tomatoes, undrained 
    • 1 tsp. fresh shaved Parmesan cheese

1. Bring a medium pot of lightly salted water to a boil. Cook pasta according to package directions, drain and set aside.
2. In a small bowl, combine the parsley, salt, pepper, garlic powder, onion powder and thyme. Set aside.
3. Heat the olive oil in a skillet large enough to hold the pasta. Add the garlic and cook for 1-2 minutes. Then add the heavy cream and bring to a boil.
4. Reduce the heat to a simmer, stir in the seasoning combination. Add the spinach and tomatoes. Cook for 2-3 minutes, stirring frequently, until the spinach has wilted.
5. Add the pasta and bacon. Stir until combined and the pasta is coated. Serve, topped with the fresh Parmesan cheese.

I cut this recipe in half because I ended up eating it for a late lunch on the weekend. Honestly, it was a bad idea. I should have made the full recipe and then just had leftovers because this pasta dish is SO GOOD. I easily ate more than one person should ever eat of pasta in one seating.

No Comments

  1. This looks SO good!

  2. I totally get menu planning around the ingredients you still have laying around. I do it all the time, too!

    This has been on my list of recipes to make for awhile. Thanks for the reminder!

  3. I'm so glad you liked this one – it's the only recipe I've ever created myself. 🙂 Thanks for being part of the recipe swaps!

  4. I always love a good pasta salad 🙂 Looks great!

  5. I made this pasta for a different swap and it is the best! I need to make it again soon!

  6. Mmm, I love this pasta! So glad you did too!!

  7. This sounds like a great pasta dish and very similar to one of our weeknight standbys 🙂

  8. Mmm – this looks great!

Leave a Comment

Your email address will not be published. Required fields are marked *