Ingredients
12 ounces uncooked linguine1/2 pound sliced bacon, diced5 cups fresh baby spinach1/2 cup chopped onion1/2 teaspoon minced garlic1-1/4 cups 2% milk1 package (8 ounces) cream cheese, cubed2 tablespoons butter1/2 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon pepper1/2 cup pine nuts, toasted
Preparation
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; drain, reserving 1 tablespoon drippings.
In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
