| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 8 |
sl |
Bacon, chopped |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, minced |
| 1 |
ts |
Dried thyme |
| 19 |
oz |
Canned tomatoes |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fresh parsley, chopped |
| 1 |
lb |
Medium pasta shells [6 c] |
|
4 |
servings |
INSTRUCTIONS
In skillet, cook bacon, onion, garlic and thyme, stirring, for 5-7 minutes
or until bacon is browned.
Spoon off fat. Add tomatoes, salt and pepper; bring to boil, breaking up
tomatoes with back of spoon. Cook over medium heat for 10-12 minutes or
until thickened.
Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta for 8-10
minutes or until tender but firm; drain well and return to pot.
Add sauce and toss to coat well.
Per serving: about 540 calories, 20 g protein, 9 g fat, 94 g carbohydrate,
very high source fibre, good source iron.
Posted to MM-Recipes Digest by tbankerd@leading.net on Sep 06, 1998
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