We found this recipe in cooking light. The only reason it’s light in the magazine is that they skimp on the yummy sauce! So, here’s our version. Same amount of sauce, half the pasta! It’s quite delicious and definitely waaaay less fat than a creamy pasta dish at a restaurant.
Ingredients:

• 1/2 lb. uncooked linguine
• 1 Tbs butter
• 2 cloves garlic, minced
• 1/4 cup (2 oz) 1/3 less fat cream cheese
• 3/4 cup fat free, low sodium chicken broth
• 3 Tbs all purpose flour
• 3/4 cup (3 oz) Parmigiano-Reggiano cheese
• 3/4 cup half and half
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper
• 1 10 oz. pkg frozen, chopped spinach (drained and squeezed dry)
• 6 slices of bacon, cooked and crumbled
• parsley (optional)

Directions:

1. Cook pasta, omitting salt and fat.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. Melt butter in a large, nonstick skillet over medium-high heat.
4. Add garlic and saute for 30 seconds. Add pasta water and cream cheese, stirring with a whisk until smooth.
5. In a small bowl combine broth and flour, stirring with a whisk until smooth.
6. Add flour mixture to pan, stirring with a whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat.
7. Add cheese, stirring until smooth.
8. Add half and half, salt, and pepper. Stir in spinach.
9. Add pasta to pan, tossing to coat.
10. Serve topped with bacon and parsley.

Serves 4