| 1 box | BARILLA Farfalle |
| 4 slices | bacon |
| 1 cup | fresh plum tomato, diced |
| 2 cups | fresh spinach, loosely packed |
| 3 cloves | garlic, chopped |
| ¼ cup | white wine |
| ½ cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | fresh parsley, chopped |
BRING a pot of water to a boil to cook pasta.
CUT bacon into 1 inch pieces julienne, place in a cold pan and cook until crisp, about 5 minutes. Remove bacon and set aside.
COOK Farfalle according to package directions.
ADD tomates to skillet and sauté for 2 minutes. Add garlic and sauté for another 2 minutes.
DEGLAZE pan with white wine. Reduce liquid by ¾ and add salt, pepper, and heavy cream. Reduce liquid again by ¾.
ADD bacon and fresh spinach to skillet. Stir to combine.
DRAIN cooked Farfalle and combine with sauce mixture in skillet. Sprinkle with parsley before serving.