Pasta Shells with Cauliflower, Bacon and Spinach

I selected this recipe from a copy of Cooking Club magazine because it called for all the things I like and only a little meat. While there is quite a bit of cheese, Gruyere is one of Rodney's favorites and he's willing to suffer for it.

Pasta Shells with Cauliflower, Bacon and Spinach

1/4 c panko or fresh bread crumbs
3 tsp olive oil, divided
6 oz. medium pasta shells (2 1/2 c)
1 (1-lb.) head cauliflower, cut into bite-size florets (4 c)
1 medium onion, chopped
1/3 c diced Canadian bacon (2 oz.)
8 c baby spinach
1 c shredded Gruyère or sharp provolone cheese
1/2 tsp salt
1/4 tsp pepper

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 from heat.

Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water.

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.

Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko.

Rodney thought this was just ok, but I loved it! Ratios were perfect and it was fairly easy to put together requiring only about 30 minutes of time. When I make this again, I won't change a thing.

Cost:

• pasta shells: $0.50
• cauliflower: $1.93
• onion: $0.50
• Canadian bacon: $3.70
• spinach: $1.27
• Gruyere cheese: $4.85

Total: $12.75 or $4.25 for each of three servings. That's a bit more of an expense than I'd prefer, but worth it.

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