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.