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WHOLE WHEAT Perciatelli WITH SMOKED BACON, BABY SPINACH AND SAGE
Cook RONZONI Perciatelli according to package directions. Melt butter in a large skillet over medium heat. Add bacon; sauté 2 to 3 minutes. Add onion and sauté 5 to 6 minutes or until onion is tender. Stir in chicken stock and sage; simmer 1 to 2 minutes. Add spinach and cook until spinach just wilts. Season to taste with salt and pepper. Toss RONZONI Perciatelli with sauce and serve sprinkled with Parmesan cheese.

Ingredients:
1 pkg (375g) RONZONI Perciatelli
4 tablespoons butter
1/4lb. smoked bacon, diced
1 onion, finely diced
1-1/3 cups chicken stock
3 tablespoons chopped fresh sage leaves, or to taste
1/2lb baby spinach leaves
Salt and freshly ground pepper
Grated Parmesan cheese