Moose Point Tavern’s Chevre, Spinach, Bacon and Tomato Pasta 

6 oz. whole wheat spaghetti or linguine
1/2 cup sundried tomatoes (not oil packed)
3 oz. chevre
2 tablespoons milk or half and half
4 oz. Canadian bacon or seasoned slab bacon
4 cloves garlic, minced
1 tablespoon olive oil
5 cups fresh spinach

1.Cook pasta according to package instructions. For healthier dish, omit oil and salt.
2.In small bowl, cover sundried tomatoes with boiling water. Let stand 10 minutes then drain and discard liquid. Finely snip tomatoes and set aside.
3.In another small bowl, combine goat cheese and milk, stir until smooth.
4.Cut bacon into strips. Cook garlic in olive oil until garlic is tender.
5.Stir in spinach and cook for 1-2 minutes until it starts to wilt.
6.Stir in tomatoes and goat cheese mix. Add pasta and toss to coat.