Spinach Spaghetti with Bacon and Broccoli

Spinach Spaghetti with Bacon and Broccoli

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 7, 2018.
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Don’t forget to reserve ¼ cup of pasta water before draining the pasta. This will help loosen the sauce to a nice consistency.

Ingredients

Spinach Spaghetti

  • 1 brown onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 250g short cut bacon, diced
  • 250g white button mushrooms, sliced
  • 2 teaspoons finely chopped rosemary leaves
  • ½ cup vegetable or chicken stock
  • 400g fresh spinach spaghetti
  • 1 broccoli, cut into small florets and stalk finely chopped
  • ½ cup cream

To Serve

  • ½ cup shaved Parmesan cheese

Steps

  1. Bring a large pot of salted water to the boil. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic and bacon for 6-7 minutes, until starting to colour.
  2. Add mushrooms and rosemary to pan and cook for a further 2-3 minutes, gradually adding stock and using a wooden spoon to release any brownings from the bottom of the pan.
  3. While veggies are cooking, shake spaghetti to separate strands and cook in pot of boiling water for about 4 minutes, until just tender. When pasta has 1 minute cook time remaining, add broccoli to pot.
  4. Reserve ¼ cup of the pasta cooking water then drain spaghetti and broccoli. Return both to pot with a drizzle of olive oil to prevent pasta sticking.
  5. Stir cream and reserved pasta water through vegetables and bacon and bring to a gentle simmer. Once simmering, remove from heat and add to pot with spaghetti and broccoli. Toss to coat and season to taste.
  6. To serve, divide spinach spaghetti between plates and sprinkle over Parmesan cheese.

Nutritional Information

Energy 2230 kj
533 kcal
Protein 29.3g
Carbohydrate 52.6g
Fat 22.6g