Bacon Arrabiata - cooking recipe

Ingredients

10 ounces penne pasta
1/2 cup cooked bacon, crumbled
3 tablespoons olive oil or 3 tablespoons bacon grease
2 garlic cloves, minced
10 cremini mushrooms, sliced
salt
pepper
1 red pepper, chopped
1 cup frozen peas
2 2 cups spinach or 2 cups kale, chopped
3/4 cup Italian parsley, chopped
2 tablespoons white wine
1 tablespoon lemon juice
2 tablespoons heavy cream
1/2 cup milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon crushed red pepper flakes

Preparation

Boil water and cook pasta according to package directions.
Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
Serve over pasta, with bread so you can mop up all the yummy sauce!