Penne Florentine
| Yield: | 4 Servings |
| Categories: | Pasta |
| 6 | Pieces of thick sliced bacon; chopped | |
| 3 | Cloves garlic; minced | |
| 6 | -(up to) | |
| 8 | (depending on size) plum tomatoes; seeded, coarsely chopped | |
| 3/4 | c | Grated Parmesan or Romano plus additional for topping |
| 3/4 | c | Ricotta cheese |
| 1/2 | c | Nicoise; Greek or black olives; coarsely chopped |
| 1/2 | ts | Freshly ground black pepper |
| 1 | lb | Small penne; shells, or rotelle |
| 1 1/2 | lb | Fresh spinach; washed, drained; trimmed and coarsely chopped |
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