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Artichoke And Spinach Sauce With Penne Pasta (dairy)

Contributed by Eileen Goltz

1/2 lb fake vegetarian bacon, chopped in 1/2-inch pieces
10 ounces spinach fresh or frozen (defrosted and drained)
2 cups water packed artichoke hearts, quartered
4 ounces cream cheese
1/4 cup mayonnaise
1/2 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
2 tablespoons romano cheese, grated
3 garlic cloves, minced
1 tablespoon olive oil

Instructions:

In a large skillet over medium heat, cook bacon until almost crisp. Drain off all but one tablespoon of the grease (leave bacon in the pan).Add garlic and cook for about a minute. Add olive oil, spinach, and artichoke hearts, sauteeing for a few minutes. Reduce heat to medium-low and stir in cream cheese and mayonnaise.
When blended, stir in romano, parmesan, and mozzarella. Cook until all the cheeses are melted, stirring frequently. Season with salt, pepper, or red pepper flakes to taste. Combine with cooked noodles and serve. Serves 2. This recipe can be doubled.

>Notes: I like to use fresh spinach leaves but frozen works just fine.