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Reduced-fat Rigatoni With Bacon, Spinach and Cheese

This dish is full of rich, flavorful ingredients. I could not find reduced-fat fontina or gorgonzola, so the next step was to replace them with similar low-fat cheeses, or use less. For the fontina, I used a combination of reduced-fat Havarti and reduced-fat Swiss, because Havarti was too mild, and Swiss was too strong. Instead of the Italian gorgonzola, a mild blue cheese, I used a stronger American blue so I could achieve the same flavor with less cheese.

The bacon adds smokiness and crispness, qualities that are hard to find in a low-fat version, so my solution is to use less and put it on top so it doesn't get lost in the pasta.

This is still a wonderful, creamy, cheesy dish, even with the fat reduced to a quarter of the original amount.

4 servings

• 12 ounces whole-wheat rigatoni (penne rigate)
• 6 slices bacon, cut into 1-inch pieces
• 1 large red bell pepper, cut into matchstick strips
• 1 cup chopped onion
• 1 tablespoon cornstarch
• 1-1/2 cups fat-free half-and-half
• 1/2 cup reduced-fat Havarti cheese, grated
• 1/2 cup reduced-fat Swiss cheese, grated
• 1/2 cup blue cheese, crumbled
• 8 ounces fresh spinach, chopped
• 3 tablespoons brandy
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons chopped fresh chives or green-onion tops

In a large pot, bring water to a boil and cook pasta until al dente. Drain thoroughly, then add water to prevent sticking and set aside.

In a large skillet, cook the bacon pieces until crisp. Drain on paper towels and pour off all fat from the pan. In the same pan, cook red bell pepper and onion over medium heat until softened, stirring occasionally to prevent scorching.

Dissolve the cornstarch in the half-and-half, and add to the onion-and-pepper mixture. Bring to a boil and stir in the Havarti, Swiss and blue cheeses until melted. Add spinach and brandy, and mix well. Add the pasta and stir until cheese coats pasta and spinach is wilted. Place pasta on four serving plates, top each serving with 1 tablespoon parmesan cheese, 1 tablespoon walnuts and 1 tablespoon bacon pieces, then sprinkle each with 1/2 tablespoon chives.

Per serving: 655 calories, 17 g fat, 32 mg cholesterol, 926 mg sodium, 84 g carbohydrates, 34 g protein, 10 g fiber.

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