2 lbs. thick cut bacon
1 lb. bowtie pasta
2 pints grape tomatoes, sliced in half
9 oz bag baby spinach
1/2 c parmesan cheese
pepper to taste
Fry the bacon until crisp and drain on paper towels. Bring a pot of salted water to boil and add the pasta. Boil uncovered for 11 minutes, until al dente. Drain.
Wilt the spinach 1 of three ways:
-Add to the still hot pot with drained pasta, cover, toss and let stand 10 minutes (this is what I did this time around)
-Wilt with bacon grease
-Microwave on a plate in 3 batches for 2 minutes
Combine pasta, wilted spinach, crumbled bacon, and tomatoes. Toss with enough ranch dressing to moisten to your liking. Sprinkle on parmesan and plenty of fresh ground pepper, mix well. Chill for at least two hours before serving.