8 oz. thin spaghetti
5 oz. baby spinach
16 oz. grape tomatoes, halved
1 T. heavy cream
1 t. black pepper
Parmesan cheese
Saute bacon and drain on a paper towel. Meanwhile, boil spaghetti until al dente and drain in a colander over spinach to wilt. Toss spaghetti and spinach with tomatoes, bacon, cream, and pepper. Top with grated Parmesan.
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