This sounds like a quick summer supper that will let you take advantage of some tomatoes from the yard...and spinach if you have it. The balsamic vinaigrette will give the dish some great flavor!
8oz. cooked spaghetti
1/2lb. thick sliced bacon strips, chopped
2 C. cherry tomatoes, halved
3 C. fresh baby spinach
1/4 C. balsamic vinaigrette
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese
Cook spaghetti according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tbsp. drippings. Saute tomatoes in drippings until tender. Drain spaghetti; still into the skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese and serve.
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