Penne with Asparagus, Bacon and Spinach

Ingredients
• 8 ounces uncooked penne pasta (whole wheat)
• 2 bacon slices (I'll use turkey bacon, and I will use more than two slices!)
• 1/2 cup chopped onion
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 1/2 cups fat-free, less-sodium chicken broth
• 4 cups bagged baby spinach leaves
• 1/2 cup (2 ounces) shredded Parmesan cheese, divided
• 1/4 teaspoon black pepper
Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon pan (with a little Pam or butter if there isn't any grease); sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.

I bet this will be one of those things that is better after it sits a little while, so it would be great to make the night before for the next day's dinner.