- 1/2 pound bacon, chopped
- 1/4 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 (optional)
- 2 tablespoons lemon zest
- 2 cups Alfredo Sauce
- 1 (16 ounce) package uncooked rotini pasta
- 1/2 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.