Creamy Linguine with Bacon and Peas

Makes 4 servings

8 ounces uncooked linguini
5 pieces turkey bacon
1 medium onion, chopped (about 1 cup)
4 cloves garlic, minced
1 can sliced mushrooms, chopped
1 tablespoon flour
1/2 teaspoon salt
2 teaspoons oil
1/2 teaspoon basil
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 (12 oz) can evaporated skim milk
1 cup frozen peas
2 teaspoons lemon juice
2 tablespoons grated parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. Cook bacon until crisp; dry thoroughly and chop fine
3. In 1 teaspoon oil, cook onion, garlic and mushrooms until soft (about 5 minutes). Set side
4. Combine flour and seasonings in small dish. Add 1 teaspoon oil to skillet and heat to medium. Stir in flour mixture; whisk 1 minute until toasted
5. Add evaporated milk, stirring constantly, until boiling
6. Add diced bacon, cooked veggies, lemon juice, peas and cheese. Cook over low heat 2-3 minutes, stirring constantly
7. Stir in cooked pasta. Serve warm.

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