Penne with Bacon, Cheese, and Tomato

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.


7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes

Nutritional 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


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


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.

Jackie Mills,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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