BLT-rific Mac 'n Cheese

• 3 slices turkey bacon or center-cut baconbacon
• 4 1/2 ounces (about 1 1/2 cups) dry uncooked whole-wheat or high-fiber penne pasta
• 2 large yellow summer squashsummer-squash
• 3 cups chopped fresh spinachspinach
• 1 large tomato, seeded and choppedtomato
• 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light)
• 2 tablespoons fat-free sour creamcream
• 2 slices fat-free Cheddar cheese
• Salt and black pepper, optionalpepper

1. 01Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.
2. 02In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.
3. 03While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.
4. 04Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
5. 05Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomatoes are soft, and excess liquid has cooked off, about 3 minutes. If needed, drain any excess liquid. Set aside.
6. 06Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Calories

227 kcal

Protein

13 g

Fat

5 g

Saturated fat

—

Carbs

33 g

Fiber

6 g

Sugar

4 g

Sodium

491 mg

Cholesterol

—

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