I came across a new food blog last week, Culinary in the Desert. There are quite a few recipes on there that I am going to have to try. Trying to think of what to make for dinner last night, I realized that we had everything that this recipe needed. Problem solved. And I always look for a reason to use some laughing cow cheese. This made for a great sauce. I hope you enjoy it!
BLT Penne Pasta Toss
8 ounces dry whole wheat penne pasta 4 ounces Laughing Cow Swiss Cheese Wedges, cut into cubes (use cream cheese, if desired) 1 cup milk 1 ounce fresh grated Parmesan cheese 4 slices bacon, cooked and crumbled 2 cups fresh baby spinach 1 cup grape tomatoes 1 teaspoon Italian seasoning 1/8 teaspoon fresh grated nutmeg In a large pot of boiling salted water, add pasta and cook according to package directions. Drain. Meanwhile, in a large skillet, add Laughing Cow cheese, milk and Parmesan - heat over medium-high, whisking constantly, cheese melts and the mixture is well-blended, about 3 to 5 minutes. Stir in bacon, spinach, tomatoes, Italian seasoning and nutmeg - reduce heat to medium and cook, stirring, until thoroughly heated through, about 5 minutes. Remove sauce from heat, add drained pasta and toss well to coat. Season to taste with salt and fresh ground black pepper, if desired. 2 servings. Each serving =481.5 calories, 14.6 g Fat, 43.7 mg Cholesterol, 993.8 mg Sodium, 58 g Carbohydrates, 27.7 g Protein |
Looks like the nummy looking sauces pulls this dish together perfectly! Great picture.
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