PASTA WITH BACON, TOMATOES AND SPINACH

Pasta with Bacon, Tomatoes and Spinach image

Tri-color fettuccini pasta gets even more colorful (and flavorful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.

Provided by My Food and Family

Categories Home

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1/2 lb. tri-color fettuccine, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 cloves garlic, minced
1 cup quartered cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
1 pkg. (6 oz.) baby spinach leaves

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g