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Penne with Bacon, Cheese, and Tomato

Prep time 8 mins
Cook time 15 mins
Yield 7 servings (serving size: 1 cup)
You'll save on cleanup and boost the flavor of this dish when you cook the bacon and make the white sauce in the same pan.


  • 2 cups uncooked penne pasta
  • 2 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 4 center-cut bacon slices
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded Gruyère cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil
  • 1/2 (6-ounce) package fresh baby spinach (3 cups packed)
  • 1 pint grape tomatoes
  • 3 tablespoons shredded fresh Parmesan cheese

Nutrition Information

  • calories 243
  • caloriesfromfat 28 %
  • fat 7.6 g
  • satfat 4 g
  • protein 13.3 g
  • carbohydrate 31.2 g
  • fiber 2.3 g
  • cholesterol 23 mg
  • iron 1.8 mg
  • sodium 375 mg
  • calcium 256 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.

  3. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add garlic to drippings in pan; sauté 30 seconds. Add milk mixture, and cook over medium heat 4 minutes or until thick, stirring occasionally. Remove pan from heat; add Gruyère, salt, and pepper, stirring until cheese melts.

  4. Drain pasta. Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes; toss. Sprinkle with Parmesan cheese.

Oxmoor House Healthy Eating Collection