2 head garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 cup Parmesan Stock (or chicken or vegetable broth)
1 tablespoon dried oregano
4 cups (packed) Earthbound Farm Organic Spinach
1 tablespoon olive oil
2/3 cup grated Parmesan cheese
12 leaves fresh basil (sliced chiffonade, thin ribbons)
  Salt and fresh ground black pepper (to taste)