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Appetizers - Linguine with Garlic Sauce



INGREDIENTS
  • 12 ounces uncooked linguine
  • 1.2 pound sliced bacon, diced
  • 5 cups fresh baby spinach
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 1/4 cups milk
  • 1 (8-ounce) package cream cheese, cubed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/2 cup pine nuts, toasted

INSTRUCTIONS
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, sauté spinach, onion, and garlic until tender. Add milk, cream cheese, butter, salt, nutmeg, and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.
 
 
 
 
Submitted By: Mildred H. Edwards
Lebanon
Wilson Farmers Co-op
 
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