INGREDIENTS
8 ounces rigatoni pasta
4 slices uncured hickory smoked bacon coarsely chopped
12 stems asparagus rough ends removed and cut in bite size pieces
4–6 cloves garlic minced
8 cups fresh baby spinach
1/2 cup dry white wine
1 1/4 cups heavy cream
4 teaspoons Cajun spice
1 cup grated fresh Parmesan
INSTRUCTIONS
Cook pasta according to box instructions and drain well.
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