
Ingredients
Salt
12 ounces tri-color vegetable fettuccine pasta
2 tablespoons good-quality olive oil, divided
8 slices HOFFY Bacon, roughly chopped
2 tablespoons minced garlic
1 pint cherry or grape tomatoes; rinsed, trimmed and halved
1 bunch fresh spinach leaves, rinsed and torn into bite-size pieces
1 fresh lemon, cut into wedges
Freshly ground black pepper, to taste
Parmesan cheese, for sprinkling