|Santa Fe B.E.L.T. Pasta|
This week it is all about economical - and healthy - meals. You could feed an army with this one. I made the recipe for two. You can double, triple, or quadruple it as needed.
You know how I love the Philadelphia Cooking Crème.* It adds tons of flavor but not a lot of calories. I used the Santa Fe Blend in this dish.
|Philly Cooking Creme adds flavor |
but not the calories!
Other than the salt I added to the pasta water, I didn’t add any additional salt or pepper to this recipe. I DO NOT use the bacon grease. This dish only looks decadent!
Santa Fe B.E.L.T. Pasta
4 ounces Whole Grain Thin Spaghetti
2 tablespoons Olive Oil, divided
2 slices of Thick Sliced Bacon, cut into strips
½ pint Grape Tomatoes, halved
3 ounces Baby Spinach, washed and stemmed
1 ladle Starchy Pasta Water
5 ounces Philadelphia Brand® Cooking Crème – Santa Fe Blend
¼ cup dry White Wine or Low Sodium Chicken Broth
1 – 2 ounces shredded Monterey Jack Cheese
1 large Hard Boiled Egg, diced
Chopped Fresh Chives, to taste
Dash or two of Spanish Paprika, to taste (optional)
Cook pasta one minute under package directions.
Add one tablespoon of oil to large non stick skillet. Add bacon. Cook until crispy.
Transfer bacon to bowel. Carefully dump out bacon grease.
Add remaining tablespoon of olive oil to pan. Return to heat.
Add grape tomatoes, the pasta, and half of the spinach. Add cooking water to wilt spinach. Toss mixture in pan.
Add in cooking crème, wine, and the rest of the spinach. Toss well until everything is coated with the crème. Transfer pasta to bowel.
|Santa Fe B.E.L.T. Pasta, topped and ready to eat!|
Top with bacon, cheese, hard boiled egg, chive and paprika. Serve immediately.
*Not a paid endorsement and no product was supplied to blogger.