Creamy Pasta with Bacon and Spinach

Apparently I’ve been on a bit of a pasta theme lately here. Between this simple little guy and this seasonal invention, there should be something for everyone. And then there’s this lovely creation. I usually try to avoid cream sauce, because it’s usually a salty, fatty, but totally lovely, nightmare. The trick here is that I used fat-free sour cream in the sauce instead of cream or eg

gs or anything. There’s still bacon, in all it’s greasy, salty glory, but as long as we keep “sometimes foods” as sometimes foods, a little bit won’t hurt anyone.

Remember when you’re choosing dairy products to look for ones that are lower in fat. This includes milk, cheese, yogurt, and cottage cheese. Both sour cream and cream cheese are normally too high in fat and too low in calcium to be considered in the Milk and Alternatives food group on Eating Well with Canada’s Food Guide. To keep either of these from being a nutritional punch in the gut, look for fat-free or low-fat options. Just also compare the labels to make sure that you’re not taking in more salt or sugar than you need when you lose the fat.

This recipe makes 4 large servings.



  • 2 cups uncooked pasta
  • 1 small onion, diced
  • 5 slices regular bacon, chopped into small pieces (choose low sodium if it’s available. Again, compare your labels)
  • 2 large cloves of garlic, minced
  • 3 cups baby spinach, washed
  • 1 cup fat-free sour cream
  • 2/3 cup grated parmesan cheese
  • salt and freshly ground pepper to taste
  1. Cook the pasta according to the package directions until it is al dente. Drain and set aside.
  2. In the meantime, heat a non-stick skillet on medium heat.
  3. Add the onion and cook until it is starting to get soft.
  4. Add the bacon and garlic. Cook until the bacon is cooked through (roughly 5-7 minutes)
  5. Carefully drain the excess bacon grease from the pan, keeping the onion, garlic, and bacon in the pan.
  6. Add the spinach and cook for 2-3 minutes until all the spinach has wilted.
  7. Add the pasta and sour cream and mix thoroughly. Stir in parmesan until distributed evenly.
  8. Add salt and pepper to taste.

Note: enjoy reheated leftovers with a glass of white wine while writing a blog post for a very exciting Friday night.


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