13 August 2007

Linguine with Garlic Sauce

This is more of a fall dish, so the fact that I'm raving about it in the middle of the muggy KS heat says something. It was creamy but not too rich, and the bacon and garlic really flavor the dish well. The leftovers re-heated pretty good (no curdling that you sometimes get in a cream pasta dish), so a total winner in my book. Be sure to use fresh spinach in this dish - I bought spinach but it went bad before I could use it, so used frozen instead. The spinach was a bit too clumpy that way...

Linguine with Garlic Sauce


12 oz. uncooked linguine
1/2 lb. sliced bacon, diced
5 c. fresh spinach
1/2 c. chopped onion
1 tsp. minced garlic
1 1/4 c. milk
1 pkg (8 oz.) cream cheese, cubed
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground pepper
1/2 c. pine nuts, toasted

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 and drain. Reserve 1 Tbsp. of bacon drippings in pan.

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 bacon and pine nuts to heat through.

Drain pasta and toss with sauce.

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