With Bacon?

Soup and grilled cheese was on the menu for dinner, but I just wasn't in the mood.  Rummaging through the fridge and pantry, I threw together a pasta dish I'm calling...

Creamy Veggie Mac 'N Cheese with Bacon

Ingredients:
1/2 box tri-color Garden Penne
Canola Oil Spray
1 can petite diced "no salt added" tomatoes (slightly drained)
1 carrot grated
1/4 med. yellow onion diced
1 cup fresh baby spinach torn
pinch of salt
4 grinds of black pepper
3 shakes of garlic powder
3 shakes dried Italian herbs
2 shakes paprika
1 teaspoon flour
1/2 cup fat free half n half
1/4 cup shredded cheese (I had Mexican blend on hand)
4 tablespoons "Real Bacon Pieces"

Directions:
Cook pasta according to box directions, drain well, and set aside.  In a non-stick skillet sauté the onions and carrots in a few sprays of oil until onions are translucent.  Add the can of tomatoes, spices, and spinach.  Bring to a boil.  Whisk in flour.  Add half n half and continuously stir until thickened.  Pour "sauce" mixture over pasta and mix well.  Stir in cheese.  Portion out into four servings & top each serving with a tablespoon of bacon. 

Nutritional Information: per serving
Calories 248; Total Fat 4g; Cholesterol 10mg; Sodium 304mg; Total Carbs 38g; Dietary Fiber 3g; Sugars 7g; Protein 12g

Compare this nutritional information with a traditional mac 'n cheese.  You'll be amazed at the difference.