Bacon Florentine Fettuccine

Makes 4 servings

16-oz. pkg. fettuccine, uncooked

2 10-oz. pkgs. frozen creamed spinach

1/2 lb. bacon, crisply cooked and crumbled

1/8 t. garlic powder

1/2 c. plus 2 T. grated Parmesan cheese, divided

pepper to taste

Prepare fettuccine as directed on package; drain, reserving 3/4 cup of cooking liquid. Return fettuccine and reserved liquid to saucepan. Microwave spinach as directed on package. Add spinach, bacon and garlic powder to saucepan; mix well. Transfer to a serving dish; stir in 1/2 cup Parmesan cheese. Add pepper to taste; sprinkle with remaining cheese.

Twist stems of fresh rosemary around fine wire to form napkin rings…pleasing to the senses with its bright green color and spicy scent.