Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat.Meanwhile, halve bacon strips crosswise. (TIP: Use kitchen shears to cut bacon with ease!)When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Don't worry about bacon slices overlapping as they cook!)Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve bacon fat in the pan.

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain penne.

Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach, if desired. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add ricotta, half the Parmesan and half the garlic salt to a medium bowl. Season with pepper, then stir to combine.

Reheat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add onions and peas. Cook, stirring often, until onions are tender, 3-4 min.Add garlic and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.

Add cream and broth concentrate to the pan with veggies. Bring to a simmer. Cook until sauce thickens slightly, 1 min.Remove from heat, then add penne, 1/4 cup (1/2 cup) reserved pasta water, spinach and 1 tbsp (2 tbsp) butter. Toss until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Divide penne, veggies and any remaining sauce between bowls. Dollop seasoned ricotta over top.Crumble bacon. Sprinkle over top along with remaining Parmesan.