White Wine Pasta
3 strips turkey bacon
2 T. butter
1 small yellow onion, diced 1/4 – 1/3 cup
2 cloves garlic, minced
1 tsp each dried oregano, rosemary, thyme
1 cup mushrooms, chopped
1 bell pepper, color of choice, chopped
½ cup dry white wine
1 ½ cups fresh baby spinach
2 cups vegetable broth
½ cup whole milk
1 tsp sea salt
½ tsp freshly ground black pepper
8 oz farfalle pasta
½ cup grated Parmesan cheese
Cook turkey bacon in a deep skillet until crisp (mist with cooking spray, if needed)
In same skillet, melt butter. Add onion, cook until soft.
Add garlic, herbs, and cook 30 seconds.
Stir in mushrooms and bell pepper. Add wine and bring to a simmer, using a spoon to scrape up any browned bits from pan. Sauté until veggies are tender.
Stir in spinach, broth, milk, s & p.
Add pasta and simmer, covered on medium-low for about 15 minutes, or until pasta is cooked.
Stir in bacon. Top with Parmesan.