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Prep 30min
Total30min
Servings4
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Ingredients
6
oz uncooked fettuccine or spaghetti
4
slices bacon, cut into 1-inch pieces (1/4 lb)
1
clove garlic, chopped
1
egg
3/4
cup milk
3/4
cup freshly grated Parmesan cheese
1/4
teaspoon freshly ground black pepper
4
cups fresh baby spinach leaves
3/4
cup chopped plum (Roma) tomato (1 medium)
1/2
cup thinly sliced green onions (8 medium)
1
container (6 oz) Greek Fat Free plain yogurt
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Steps
1
Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
2
In small bowl, slightly beat egg; stir in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato, green onions and reserved garlic and bacon. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
3
Stir in yogurt; cook over low heat just until heated through.
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Serve with additional freshly grated Parmesan cheese and freshly ground black pepper.
A Caesar salad, crusty French bread or a baguette, and gelato or ice cream for dessert would make this Italian menu complete.
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