Penne with Bacon, Cheese, and Tomato

Ingredients

• 6 ounce baby spinach fresh packed (3 cups )
• 0.3 teaspoon pepper black freshly ground
• 1 cup milk fat-free
• 2 tablespoons flour all-purpose
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 pint grape tomatoes 
• 4 ounces gruyère cheese shredded
• 3 tablespoons parmesan cheese fresh shredded
• 2 cups penne pasta uncooked
• 0.5 teaspoon salt 
• 4 slices center-cut bacon 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place flour in a small bowl, and gradually add milk, stirring with a whisk until well blended.
3. Cook bacon in a large saucepan over medium-high heat until crisp.
4. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside.
5. Add garlic to drippings in pan; saut 30 seconds.
6. Add milk mixture, and cook over medium heat 4 minutes or until thick, stirring occasionally.
7. Remove pan from heat; add Gruyre, salt, and pepper, stirring until cheese melts.
8. Drain pasta.
9. Combine pasta, cheese sauce, crumbled bacon, basil, spinach, and tomatoes; toss.
10. Sprinkle with Parmesan cheese.