Name: Penne Florentine
Ingredients: 6 Pieces of thick sliced bacon; chopped; 3 Cloves garlic; minced (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

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Pasta	4	Servings

INGREDIENTS

6		Pieces of thick sliced bacon; chopped
3		Cloves garlic; minced (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

INSTRUCTIONS

From:    Patricia Williams <PIE@TWC.EDU>
Date:    Fri, 2 Aug 1996 12:25:41 +0000
Bring a large pot of salted water to the boil for pasta.  Fry bacon in
skillet over medium high heat until crisp. Drain on paper towels reserving
about a teaspoon of fat in skillet.  Saute garlic in reserved bacon fat.
When barely golden, transfer garlic to a large serving bowl and add bacon,
tomatoes, cheeses, olives and pepper.
Cook pasta in boiling water until al dente.  Place spinach in colander and
drain boiling pasta over spinach to wilt.  When drained add pasta and
spinach to ingredients in bowl and toss to combine. Serve with additional
grated cheese. Serves 4-6.
EAT-L Digest  1 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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