Bacon 'n' Veggie Pasta
Source of Recipe
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List of Ingredients
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese
Recipe
In a large saucepan, combine the first seven ingredients. Bring to a
boil. Reduce heat; cover and simmer for 25-30 mins or until broccoli
and
carrots are tender.In a skillet, cook bacon over medium heat until
crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings.
In the drippings, sauté the mushrooms, green pepper, onion and garlic
until tender; add to tomato mixture and heat through. Meanwhile, cook
the pasta according to package directions. Drain and place in a serving
bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan
cheese. Yield: 13 servings. Nutritional Analysis: One serving (3/4 cup)
equals 205 cals, 3 g fat (1 g sat fat), 4 mg chol, 289 mg sodium, 36 g
carb, 3 g fiber, 8 g protein.Diabetic Exchanges: 2 starch, 1 vegetable,
1/2 fat
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