Prep/Total Time: 30 min.
Yield: 4-6 servings
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.
Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cook and stir until spinach is wilted.
Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.
Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein
Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels). Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have. Measure about 1 tsp. and let it sit in warm water for a couple minutes. Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar. I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad). The spinach starts to overpower the other flavors a little bit.
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