Cauliflower is the magic ingredient here, standing in for some of the pasta and contributing a wonderful creaminess. It also complements the cheese and bacon, allowing you to have a nicely sized and satisfying portion without piling on the calories.
1/4 cup panko or fresh bread crumbs*
3 teaspoons olive oil, divided
6 oz. medium pasta shells (2 1/2 cups)
1 (1-lb.) head cauliflower, cut into bite-size florets (4 cups)
1 medium onion, chopped
1/3 cup diced Canadian bacon (2 oz.)
8 cups baby spinach
1 cup shredded Gruyère or sharp provolone cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1. Toast panko in 1 teaspoon of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly; remove panko.
2. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water.
3. Meanwhile, heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat.
4. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko.
TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
5 (1 1/3-cup) servings
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