Linguine with Garlic Sauce
by marie burnett
serves: 4
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A creamy pasta with smoky bacon, fresh spinach and toasted pine nuts. |
| Ingredients: |
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12 oz |
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linguine |
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1/2 lb |
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sliced bacon, diced |
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5 cups |
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fresh baby spinach |
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1/2 cup |
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chopped onion |
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1/2 tsp |
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minced garlic |
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1.25 cups |
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milk |
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1 ea |
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cream cheese (8 oz), cubed |
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2 tbsp |
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butter |
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1/2 tsp |
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salt |
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1/4 tsp |
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ground nutmeg |
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1/4 tsp |
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pepper |
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1/2 cup |
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pine nuts, toasted |
| Directions: |
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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.
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