Prep: 8 minutes • Cook: 18 minutes • Serves: 4
1 package (9 ounces) refrigerated fresh linguine pasta
8 slices Schnucks hardwood smoked bacon, cut crosswise into 1/2-inch pieces
5 green onions, chopped (about 1/2 cup), divided
1 package (10 ounces) cherry tomatoes, each cut in half
2 teaspoons refrigerated fresh garlic blend
1 container (10 ounces) refrigerated Italian cheese and herb cooking creme
salt and freshly ground black pepper (optional)
1. Heat covered 4-quart saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Set aside 1/2 cup pasta cooking water. Drain pasta, then return to same saucepan. Cover to keep warm.
2. Meanwhile, in large skillet, cook bacon over medium heat 6 to 7 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to bowl. Reserve 2 tablespoons bacon drippings; discard any remaining drippings in skillet.
3. Set aside 2 tablespoons green onions. Return 2 tablespoons bacon drippings to same skillet; heat over medium heat 1 minute. Add tomatoes, garlic and remaining green onions and cook 2 minutes or until tomatoes begin to soften, stirring occasionally. Stir in cooking creme and 1/4 cup pasta cooking water; cook 2 minutes or until sauce is heated through, stirring occasionally.
4. Pour sauce and reserved bacon over pasta and toss until well coated. For a thinner sauce, stir in additional pasta cooking water. Stir in salt and pepper to taste, if desired. Sprinkle pasta with reserved green onions to serve.
Each serving: about 440 calories, 18 g total fat (8 g saturated), 95 mg cholesterol, 790 mg sodium, 54 g carbohydrate, 3 g fiber, 18 g protein