This has very quickly become my favorite pasta recipe! It’s filled with fresh flavor, thanks to the spinach and tomato sauce, and that bacon brings in a special touch without being too heavy. If you’re lucky enough to have leftovers, they reheat very well the next day – or you could just turn them into a cold salad, adding your favorite greens and a tasty dressing. But I have to say, I doubt you’re going to have any leftovers… I know we sure didn’t, when I made this for my family!

Ingredients

12 ounces your favorite kind of pasta

2 Tbsp Bertolli olive oil, divided

6 slices Oscar Mayer low fat turkey bacon, chopped

2 Tbsp minced garlic

1 (14.5 oz.) can Hunt’s diced tomatoes OR fresh, chopped plum tomatoes

1 bunch fresh spinach, rinsed and torn into bite-size pieces

cream cheese (low-fat)

grated Parmesan

Instructions:

Cook the pasta according to package directions.

In the meantime, cook the turkey bacon until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large bowl, then toss with the remaining olive oil, and the bacon and tomato mixture. Add cream cheese, to taste, and give it a stir. Sprinkle grated parmesan cheese on top of each serving.

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Quick tip: Feel free to use pork bacon if you prefer.