Tri-color fettuccini pasta gets even more colorful (and flavorful) when it's tossed with bacon, baby spinach leaves and fresh grape tomatoes.
What You Need
Original recipe yields 5 servings
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
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Let's Make It
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.
Serve topped with KRAFT Grated Parmesan Cheese.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.