Pasta with Spinach Bacon Tomato Sauce

After this snow, we probably won't be getting any more spinach from our CSA. But the last box came with a big bag of it, and I still have more in the fridge.

I pulled a container of tomato sauce out of the freezer at lunchtime and left it on the counter; by late afternoon it had thawed enough to put it on the stove for this meal. If you are using unseasoned tomato sauce, add some basil and oregano.

1 lb pasta
3 cups tomato sauce
1/4 lb bacon, cooked (about 5 slices) and chopped
3 hardboiled eggs, chopped
1/2 lb spinach, stemmed and roughly chopped
Salt and pepper to taste
Grated Parmesan for topping

Cook the pasta in a large pot of salted water, then drain and toss with a little olive oil.

While the water boils and the pasta cooks, heat the tomato sauce in a large saucepan, then add the bacon, eggs, and spinach. When the spinach is thoroughly wilted, taste and add salt and pepper as needed. Sauce the pasta and serve.

Serves 4-6.