Turkey, Wilted Spinach and Bacon Pasta

½ cup water

½ cup wine

½ cup white wine vinegar

¼ cup finely chopped shallots

6 strips bacon

1 cup packed spinach then cut into 1/4-inch strips

2 tablespoons cream

10 tablespoons unsalted butter

2 tablespoons lemon juice

Salt and pepper

1 cup shredded or chopped turkey, warmed

4 cups hot cooked penne pasta

In a saucepan add water, wine, vinegar and shallots. Bring to a boil for 10 minutes or until liquid is reduced to ¼ cup.

In the meantime, in a skillet, fry bacon until crispy. Remove from pan, crumble and set aside.

Drain most of the fat from the pan; add spinach and quickly sauté until limp. Remove to a plate.

After liquid has been reduced, add cream and reduce heat to low. Add butter 1 tablespoon at a time and whisk until just melted before adding more. Repeat until all butter has been incorporated. Add lemon juice and season with salt and pepper.

In a large pasta bowl, add pasta, bacon and spinach and toss until well combined. Toss in turkey and mix. Pour sauce over and thoroughly blend. Garnish with parmesan if desired.

Serves four.

Renee Ferguson, Geneva,

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