Spinach and bacon pasta recipe
 This creamy spinach and bacon pasta is a real weeknight winner, coming together in less than half an hour. 400g/14oz dried pasta, such as conchiglie1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped6 rashers streaky bacon, cut into bite-sized pieces2 garlic cloves, finely chopped400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight)165g/6oz cream cheese1 lemon, zest only½ tsp dried chilli flakessalt and freshly ground black pepper 400g/14oz dried pasta, such as conchiglie 1 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 6 rashers streaky bacon, cut into bite-sized pieces 2 garlic cloves, finely chopped 400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight) 165g/6oz cream cheese 1 lemon, zest only ½ tsp dried chilli flakes salt and freshly ground black pepper Method Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water.Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy.Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted.Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well.Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy.Serve immediately drizzled with a little extra olive oil. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Serve immediately drizzled with a little extra olive oil. Serve immediately drizzled with a little extra olive oil. Recipe tips Fresh spinach costs around 63p* per 100g and lasts 5–7 days in the fridge. Fresh spinach actually loses up to 75% of its nutritional value over a 7-day period when you keep it in the fridge, so if you're buying it as part of your weekly shop on a Saturday and not using it until midweek, then you might not be getting the nutritional benefits you think you are. Frozen spinach costs around 26p* per 100g and lasts around 3 months in the freezer. Frozen spinach can be the best of both worlds, it's frozen when it's at its best, so you're getting those nutrients and it lasts much longer in the freezer than fresh. *Average prices correct as of April 2024.