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2 c. uncooked penne pasta
2 tbsp. flour
1 c. fat-free milk
4 center-cut bacon slices
2 minced garlic cloves
1 c. shredded Gruyere cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup. chopped, fresh basil
6 oz. fresh baby spinach, about 3 cups, packed
1 pint grape tomatoes
3 tbsp. grated Parmesan cheese

Cook pasta as directed. Meanwhile, place flour in small bowl, gradually add milk, stir with a whisk until blended. Cook bacon in large saucepan over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tsp. of drippings, crumble bacon, set aside.

Add garlic to drippings in pan, saute 30 seconds. Add milk mix, cook over medium heat for 4 minutes or until thick. Remove pan from heat. Add Gruyere cheese, salt and pepper, stir until cheese melts. Drain pasta.

Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes. Toss. Sprinkle with Parmesan cheese. Calories 243 per serving, 1 cup. 7.6 grams fat. 4 grams saturated fat.

Submitted by: Sherry Monfils
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