Bacon Florentine Fettuccine
16-oz. pkg. fettuccine, uncooked
2 10-oz. pkgs. frozen creamed spinach
1/2 lb. bacon, crisply cooked and crumbled
1/8 t. garlic powder
1/2 c. plus 2 T. grated Parmesan cheese, divided
pepper to taste
Prepare fettuccine as directed on package; drain, reserving 3/4 cup of
cooking liquid. Return fettuccine and reserved liquid to saucepan. Microwave
spinach as directed on package. Add spinach, bacon and garlic powder to
saucepan; mix well. Transfer to a serving dish; stir in 1/2 cup Parmesan
cheese. Add pepper to taste; sprinkle with remaining cheese. Serves 4.
jackie austin