Penne With Bacon, Cheese, And Tomato

• 2 cups uncooked penne pasta
• 2 tablespoons all-purpose flour
• 1 cup fat-free milk
• 4 center-cut bacon slices
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil
• 1/2 (6-ounce) package fresh baby spinach (3 cups packed)
• 1 pint grape tomatoes
• 3 tablespoons shredded fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.
3. Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add garlic to drippings in pan; saute 30 seconds. Add milk mixture, and cook over medium heat 4 minutes or until thick, stirring occasionally. Remove pan from heat; add Gruyere, salt, and pepper, stirring until cheese melts.
4. Drain pasta. Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes; toss. Sprinkle with Parmesan cheese.

penne pasta, flour, milk, center, garlic, gruyuere cheese, salt, freshly ground black pepper, fresh basil, baby spinach, grape tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/penne-with-bacon-cheese-tomato (may not work)