This is a quick meal that can be put together quickly in the skillet.  And it isn’t really BLT, but I liked how that sounded more.  I used bacon, spinach, olives, and sun dried tomatoes.  All things I had on hand!

Timing is important since I used the hot pasta to wilt the spinach, but you could always toss the spinach in the pan on low-medium heat if your timing is a little off.

-1 Pound of Pasta
-4 Slices of Thick Cut Bacon
-2 Cloves Garlic, minced
-1/4 Cup Sun Dried Tomatoes
-1 Bunch of Fresh Spinach Leaves
-1 Handful of Olives, sliced

Fry the bacon in the skillet on medium heat.  While cooking, boil water and cook the pasta al dente according to package directions.

When bacon is done cooking, remove the bacon and drain off most of the fat out of the pan except for a few tablespoons.

Toss in the garlic and cook for a minute.  Add sun dried tomatoes and olives to warm up.    Crumble bacon into the skillet and reduce heat to low.

Place spinach in a collander.

Drain the hot pasta over the spinach.

Pour the pasta and spinach into the skillet and stir to coat and mix ingredients.
Serve immediately and enjoy!