• 5  Ounces fresh mushrooms, sliced
• 1  Small red onion, sliced thin
• 5  Ounces fresh spinach, coarsely chopped
• 3  Cloves garlic, crushed
• ½  Cup milk
• 2  Slices bacon or prosciutto, diced
• 1  Tablespoon grated Romano cheese
• ½  Pound Rigatoni pasta
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Tablespoon olive oil
• ½  Cup Real Chicken Broth
• 1  Tablespoon cornstarch mixed in 2 tablespoons water
• Salt and freshly ground black pepper

 

     1. In a small skillet, cook the bacon until crisp. Remove and drain on
         paper towels. Set aside.
 
     2. In a medium skillet, heat the olive oil. Add the onion and garlic. Sauté
         until transparent. Add the mushrooms and sauté until limp and all the
         liquid evaporates. Add the bacon and spinach and sauté until all the
         liquid is gone and vegetables are limp.
 
     3. Bring a large pot of water to a rapid boil. Add the rigatoni pasta and 
         stir and cook for 10-12 minutes or until done.
 
     4. Add the chicken broth, milk, parsley, cheese, salt and black pepper
         to the spinach and mushrooms. Heat through. Add the cornstarch
         mixture and stir. Simmer 10 minutes or until thickened.
 
     5. Drain the pasta and toss with the vegetables and sauce. Serve and
         garnish with parsley and grated cheese.
 
 
 
 

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