Linguine with Garlic Sauce
On a chilly evening, this creamy pasta toss is sure to please. It’s rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 12 ounces uncooked linguine
- 1/2 pound sliced bacon, diced
- 5 cups fresh baby spinach
- 1/2 cup chopped onion
- 1/2 teaspoon minced garlic
- 1-1/4 cups milk
- 1 package (8 ounces) cream cheese, cubed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1/2 cup pine nuts, toasted
DIRECTIONS
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
In the drippings, saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.