Penne with Bacon, Cheese, and Tomato |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 7 |
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You'll save on cleanup and boost the flavor of this dish when you cook the bacon and make the white sauce in the same pan. Ingredients:
2 cups uncooked penne pasta |
2 tablespoons all-purpose flour |
1 cup fat-free milk |
4 center-cut bacon slices |
2 garlic cloves, minced |
1 cup (4 ounces) shredded gruyère cheese |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh basil |
1/2 (6-ounce) package fresh baby spinach (3 cups packed) |
1 pint grape tomatoes |
3 tablespoons shredded fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add garlic to drippings in pan; sauté 30 seconds. Add milk mixture, and cook over medium heat 4 minutes or until thick, stirring occasionally. Remove pan from heat; add Gruyère, salt, and pepper, stirring until cheese melts.
4. Drain pasta. Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes; toss. Sprinkle with Parmesan cheese.
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