Recipes

25-Minute Penne with Spinach and Bacon: A Quick Weeknight Meal

A 25-minute recipe for penne with wilted spinach, crispy bacon, and diced tomatoes. The dish serves four and provides 517 calories, 21 grams of protein, and 74 grams of carbohydrates per serving.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

Story

Back to Category

This article was prepared from the recipe material provided, including ingredients, directions, and nutrition facts.

Wilted spinach, crispy bacon, and diced tomatoes come together with penne pasta in a recipe that takes 25 minutes from start to finish. The dish serves four and is positioned as a quick, light meal suitable for any season.

The recipe requires one bunch of fresh spinach, rinsed and torn into bite-size pieces; a 12-ounce package of penne pasta; two tablespoons of olive oil, divided; six slices of chopped bacon; two tablespoons of minced garlic; and one 14.5-ounce can of diced tomatoes.

Preparation begins by placing the spinach in a colander in the sink. A large pot of lightly salted water is brought to a boil, and the penne cooks for about 11 minutes until tender yet firm to the bite. While the pasta cooks, one tablespoon of olive oil is heated in a skillet over medium heat. The bacon is cooked and stirred until browned and crisp, then garlic is added and cooked for about one minute. The diced tomatoes are stirred in and cooked until heated through.

The hot pasta is drained over the spinach in the colander, which wilts the greens. The spinach-pasta mixture is transferred to a large serving bowl, topped with the bacon-tomato mixture and the remaining tablespoon of olive oil, then tossed until evenly combined.

Each serving provides 517 calories, 15 grams of fat, 74 grams of carbohydrates, and 21 grams of protein, according to the provided nutrition facts.

Editorial Notes

Comments

Browse More

Page

25-Minute Skillet Pork Chops Get Creamy Ranch Rice Twist

A 25-minute skillet pork chop recipe uses cream of mushroom soup, milk, and ranch salad dressing mix to create a creamy sauce, served with ranch-style rice. The four-serving dish requires five minutes of prep and 20 minutes of cooking, offering a quick option for busy evenings.

Rip Moss · 2026-09-30

Page

Slow-Cooker BBQ Pork Chops: 5-Minute Prep, 6 Servings

A slow-cooker barbecue pork chop recipe requires five minutes of prep, eight pork chops, and an 18-ounce bottle of barbecue sauce. Cooking on Low for six hours or High for three to four hours yields tender meat for six servings, with 544 calories per serving.

Rip Moss · 2026-09-30

Page

Beef Wellington Recipe for Eight: Tenderloin Wrapped in Puff Pastry

A home-cooking recipe for beef Wellington serves eight and pairs beef tenderloin with a mushroom-onion-pâté filling, puff pastry and a red wine and beef broth sauce. The recipe specifies medium-rare doneness and provides prep, cook and total times.

Rip Moss · 2026-09-30

Page

Bacon-Ranch Chicken Bake: 45-Minute Weeknight Dinner for Six

A 45-minute bacon-ranch chicken bake combines browned chicken breasts with stir-fry sauce, ranch dressing, Parmesan, and a bacon-onion topping. The recipe serves six and bakes at 350 degrees F for about 30 minutes, with prep taking 15 minutes.

Rip Moss · 2026-09-30

Page

Smitten Kitchen's Second Cookbook Sets October 24 Release, Tour, and Signed Copies

Deb Perelman's second cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, will be released on October 24 after five years of work. Pre-orders are open, signed copies with personalized inscriptions are available through The Strand, and a fall book tour has been announced with more cities to come.

Rip Moss · 2026-09-30

Page

Citrus-Milk Braised Pork Shoulder Recipe for Crispy Carnitas

A recipe for pork shoulder braised in whole milk with orange juice and zest, then oven-browned and broiled for crispy carnitas. The two-step method yields fork-tender meat with a subtle citrus sweetness and takes about 2 hours 40 minutes total.

Rip Moss · 2026-09-30

Page

4-Ingredient Slow-Cooker Butter Beef Recipe for Weeknights

A four-ingredient slow-cooker butter beef recipe uses cubed beef stew meat, butter, and dry onion soup mix, with optional egg noodles for serving. It offers a hands-off option for weeknight meals, requiring five minutes of prep and four to eight hours of cooking.

Rip Moss · 2026-09-30

Page

Ruby Red French Dressing Made With Ketchup and Pantry Staples

A homemade French dressing recipe combines olive oil, ketchup, sugar, white vinegar, onion, lemon juice, and seasonings. The dressing requires 10 minutes of preparation and at least three hours of refrigeration before serving.

Rip Moss · 2026-09-30

Page

Chickpea Curry From Pantry to Plate in 20 Minutes

A 20-minute Indian vegetarian chickpea curry uses canned garbanzo beans, a blender-made tomato-onion paste, and cumin seeds. The recipe serves four at 246 kcal per serving and is designed for weeknight cooking with rice or Indian-style breads.

Rip Moss · 2026-09-30