Tonight's Cooking Light dinner was the toasted penne with spinach and bacon from the Jan./Feb.2014 issue. I used whole wheat pasta, so the penne did not get as soft and creamy as the recipe implied it would. However, it was still a tasty dish, and I will make it again with semolina pasta to see if that gives the dish the creamy texture it should have.The applewood smoked bacon was delicious. I usually serve turkey or tofu bacon, and real bacon hasn't been in this house in years. Decadent..