Usually when I see a pasta dish with white sauce I skip right on by it. This recipe however, caught my eye because…. IT USES LAUGHING COW CHEESE! Woohoo! Laughing Cow has become one of my new favorite things to eat. So tasty and only 35 calories a wedge, can’t beat that.
I found the recipe last month on Culinary in the Country (or is it Desert?!) and it’s most definitely a winner! The sauce is light, very fitting for a warm spring evening. I just loved the flavor of the bacon in the dish. Next time I make this I think I’ll cook an extra strip of bacon to crumble on top for when this is served. This recipe is also good because it doesn’t make a ton like most of the pasta dishes I’ve made. Only 4 servings… which somehow ended up being only 2. :)
BLT Penne Pasta Toss
Found on: Culinary in the Country, adapted from Kraft
8 ounces dry whole wheat penne pasta
4 ounces Laughing Cow Swiss Cheese Wedges, cut into cubes. I like the Light Garlic and Herb.(use cream cheese, if desired)
1 cup milk
1 ounce fresh grated Parmesan cheese
4 slices bacon, cooked and crumbled
2 cups fresh baby spinach
1 cup grape tomatoes, cut in half
1 teaspoon Italian seasoning
1/8 teaspoon fresh grated nutmeg (used dry)
In a large pot of boiling salted water, add pasta and cook according to package directions. Drain.
Meanwhile, in a large skillet, add Laughing Cow cheese, milk and Parmesan - heat over medium-high, whisking constantly, cheese melts and the mixture is well-blended, about 3 to 5 minutes.
Stir in bacon, spinach, tomatoes, Italian seasoning and nutmeg - reduce heat to medium and cook, stirring, until thoroughly heated through, about 5 minutes.
Remove sauce from heat, add drained pasta and toss well to coat. Season to taste with salt and fresh ground black pepper, if desired.