I Dream of Spinach

½ pound bacon, chopped

¼ cup reserved bacon drippings

2 cups fresh asparagus, cut into 1-inch pieces

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

3 cloves garlic, chopped

2 tablespoons lemon zest

2 cups Alfredo Sauce

1 (16 ounce) package uncooked rotini pasta

½ cup grated Parmesan cheese

Place bacon in a large skillet and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve 1/4 cup of bacon drippings in the skillet.

Place asparagus, spinach, and garlic into the skillet with the bacon drippings; cook and stir over medium heat until the asparagus is tender, 8 to 10 minutes.

Sprinkle in lemon zest and toss to combine; thoroughly mix in bacon and Alfredo sauce. Reduce heat to medium-low and bring sauce to a simmer.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. Drain well.

Transfer the rotini to a serving bowl and top with Alfredo sauce mixture.

Sprinkle with Parmesan cheese to serve.