1 lb. pasta shapes, such as mini shells
12 slices bacon, chopped
2 cloves garlic, minced or pressed
12 oz. cherry or grape tomatoes, halved
5-6 oz. leafy greens, such as baby spinach
2 oz. grated Parmesan cheese (about 1 cup), plus more for serving
Salt and pepper, to taste
- step 1: Show Images
Bring a large pot of water to boil. Add the pasta and cook just until al dente according to the package directions.
- step 2: Show Images
Meanwhile, cook the bacon in a large nonstick or cast iron skillet over medium-high heat until crisp, about 5 minutes. Remove from the pan with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons of the bacon grease from the skillet. Add the garlic and tomatoes to the pan and cook until the tomatoes are just slightly softened, about 2 minutes.
- step 3: Show Images
Drain the pasta, reserving 1½ cups of the pasta water. Return the drained pasta to the pot, along with the spinach, bacon, garlic-tomato mixture, 1 cup of the reserved pasta water and Parmesan. Stir well until evenly combined and until the spinach is wilted. Season to taste with salt and pepper and add remaining reserved pasta water as needed. Serve warm with additional grated Parmesan.