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Linguine with Garlic Sauce
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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
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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |