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Linguini with Garlic Sauce
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| 12 oz | uncooked linguini |
| 1/2 lb | sliced bacon, diced |
| 5 cups | fresh baby spinach |
| 1/2 cup | chopped onion |
| 1/2 tsp | minced garlic |
| 1 1/4 cup | milk |
| 1 pkg (8 oz) | cream cheese, cubed |
| 2 Tbsp | butter |
| 1/2 tsp | salt |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | pepper |
| 1/2 cup | pine nuts, toasted |
Cook the linguini according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp
Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 Tbsp drippings.
In the drippings, sauté onion and spinach until onion is tender and spinach is wilted.
Add garlic; cook a 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.
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