2 cups uncooked penne pasta
2 tbsp. all-purpose flour
1 cup fat-free milk
4 center-cut bacon slices
2 minced garlic cloves
1 cup shredded cheese (I like Gruyere)
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, sauté 30 seconds. Add milk mix, cook over medium heat for 4 minutes or until thick. Remove pan from heat. Add shredded 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.

Submitted by: Sherry Monfils