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Linguine with Garlic Sauce

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.
4-6 ServingsPrep/Total Time: 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 2% 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 spinach and onion until spinach is wilted and
  • onion is tender. Add garlic; cook 1 minute longer. 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.
© Taste of Home 2013

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Linguine with Garlic Sauce (continued)

Nutrition Facts: 1 serving (1-1/2 cups) equals 547 calories, 32 g fat (15 g saturated fat), 69 mg cholesterol, 595 mg sodium, 49 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013