YOUR SOLIN GENERATED RECIPE
Creamy Lean Bacon and Egg Pasta with Fresh Spinach
Savor the comforting blend of lean bacon, eggs, and light creamy sauce tossed with whole wheat pasta and fresh spinach. This dish offers a delightful mix of textures and flavors, with crispy bacon, silky eggs, and a subtle tang from Greek yogurt, making it a satisfying meal at any time of day.
INGREDIENTS
2 slices Lean Bacon
2 large Eggs
2 ounces dry Whole Wheat Pasta
1 cup Fresh Spinach
¼ cup Low-Fat Greek Yogurt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a skillet over medium heat, cook the lean bacon until it becomes crispy. Remove from the skillet, crumble it, and set aside, leaving a small amount of bacon fat in the pan for extra flavor.
In the same skillet, lightly scramble the eggs until just set. Stir gently so that the eggs remain soft and creamy.
Add the drained pasta to the skillet along with the fresh spinach, allowing the spinach to wilt slightly from the residual heat.
Stir in the low-fat Greek yogurt to create a light, creamy sauce that coats the pasta evenly. Mix in the crumbled bacon and season with salt and pepper to taste.
Serve immediately while warm, enjoying the blend of savory bacon, creamy egg, and fresh spinach in every bite.