I mentioned over at my weight loss blog, Reformed Chocoholic, that my family is trying to eat healthier. I recently discovered a delicious recipe at the Taste of Home website. I made just a few changes to keep it dairy and soy free. (Honestly, I had no idea that Balsalmic Vinaigrette from the grocery store had soybean oil in it, though I should have known since it seems that everything packaged has some form of soy in it.) Everyone in my family loved this, even my 15 month old.
Bacon, Tomato and Spinach Whole Wheat Spaghetti
8 oz. whole wheat pasta
1/2 pound thick cut bacon
2 cups cherry tomatoes, halved
3 cups fresh spinach
1/4 c. balsalmic vinaigrette (The link is to a homemade vinaigrette recipe from Emeril. I used 1 tsp. brown sugar.)
-Cook spaghetti according to package directions.
-Meanwhile, in a large skillet, cook bacon until crispy. When done, place on a plate with paper towels to blot the extra grease.
-Empty the pan of grease, but leave the brown bits behind for extra flavor. Sautee the tomatoes in the pan and then add the spinach. When the spinach is wilted, add the cooked pasta, vinaigrette, and bacon (broken into bite size pieces).
-Stir and leave on heat until warmed through. Enjoy!