On my list of favorite summer foods, BLTs are right at the top. This easy weeknight pasta came about when I wanted a BLT but (gasp) I didn't have any gluten-free bread in the house. For once, it was a good thing that I was out of bread because this recipe is awesome.
To make, simple boil a pound of pasta. Toss it with a pint of halved grape tomatoes, sauteed baby spinach (the stand-in for the "L" in the BLT"), and crumbled bacon. If you're feeling frisky, add some chopped basil or a generous shake of Parmesan cheese. That's it.
Oh, and as for that baby spinach. That's what I use. Any green leafy vegetable works (and tastes great!) in this pasta. Use what you love and then tell me about. . . .