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.