Fast and easy... not too much fat. LOVE me a little decadence sometimes!
| 6 | oz uncooked fettuccine or spaghetti |
| 4 | slices bacon, cut into 1-inch pieces (turkey bacon is also good and cuts down on the fat) |
| 1 | clove garlic, chopped |
| 1 | egg |
| 3/4 | cup skim milk |
| 3/4 | cup freshly grated Parmesan cheese |
| 1/4 | teaspoon freshly ground black pepper |
| 4 | cups fresh baby spinach leaves |
| 3/4 | cup chopped plum (Roma) tomato (1 medium) |
| 1/2 | cup thinly sliced green onions (8 medium) |
| 1 | container (6 oz) Greek Fat Free plain yogurt |
- Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
- In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
- Stir in yogurt; cook over low heat just until heated through.
