Pasta with Bacon, Tomatoes and Spinach

• 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

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

tricolor fettuccine, bacon, garlic, quartered cherry tomatoes, italian dressing, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/pasta-bacon-tomatoes-spinach-170403.aspx (may not work)