1 cup Sun-dried tomatoes
3 cup Sliced mushrooms
12 oz Pasta, penne
4 slice Turkey bacon, cut in 1" pieces
3 Cloves garlic, minced
1 cup Red onion, sliced
2 cup Chopped fresh spinach
2 tbsp Chopped fresh basil or 1 teaspoon dried
1/2 tsp Crushed red pepper
Freshly ground black pepper, to taste
2 tbsp Grated parmesan cheese
2 tbsp Chopped fresh parsley
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Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 minutes. Drain and chop. Set aside.
Place mushrooms in a medium bowl with 1/4 cup water. Microwave on high power for 5 minutes. Drain and set aside.
Cook penne according to package directions. Drain and keep warm.
Cook bacon in a large skillet over medium-high heat until crisp. Add garlic and cook 1 more minute. Do not discard drippings. Add onions, spinach, sundried tomatoes, cooked mushrooms, basil and red pepper flakes. Cook and stir for 4 - 5 minutes, until onions are tender.
Toss bacon/vegetable mixture with hot pasta until evenly distributed. Divide pasta between 4 serving dishes. Top each with freshly ground black pepper and 1/4 of parmesan cheese. Sprinkle with parsley. Serve immediately.
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