Spinach and Bacon Noodle Toss

Recipe by HokiesMom
READY IN: 30mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups egg noodles (measure before cooking)
  • 2
    slices bacon, diced
  • 2
    teaspoons sweet onions, finely chopped
  • 6 12
    teaspoons flour
  • 34
    teaspoon sodium-free seasoning (I used garlic pepper blend)
  • 18
    teaspoon salt (if desired, I skipped this)
  • 18
    teaspoon pepper (more or less as desired)
  • 1 14
  • 9
    ounces baby spinach leaves (fresh leaves)
  • 34
    cup parmesan cheese, grated
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DIRECTIONS

  • Cook noodles according to package directions.
  • Meanwhile in a large skillet cook diced bacon and onion over medium heat until bacon is crisp. Use a slotted spoon to remove from pan and drain on paper towels.
  • Stir the flour, seasoning blend,and salt & pepper into the pan drippings until blended; gradually add the milk, whisking well. Bring to a boil, cook and stir for 2 minutes or until thickened.
  • Add spinach and cook and stir until spinach is wilted.
  • Drain noodles and transfer to a serving dish. Add spinach mixture and top with grated Parmesan cheese, tossing to combine. Sprinkle with bacon and onion mixture.
  • Serve immediately.
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