| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | c | Sun-dried tomatoes |
| 3 | c | Sliced mushrooms |
| 12 | oz | Pasta; penne |
| 4 | sl | Turkey bacon; cut in 1" pieces |
| 3 | Cloves garlic; minced | |
| 1 | c | Red onion; sliced |
| 2 | c | Chopped fresh spinach |
| 2 | tb | Chopped fresh basil or 1 teaspoon dried |
| 1/2 | ts | Crushed red pepper |
| Freshly ground black pepper; to taste | ||
| 2 | tb | Grated parmesan cheese |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 minutes. Drain and chop. Set aside. Place mushrooms in a medium bowl with 1/4 cup water. Microwave on high power for 5 minutes. Drain and set aside. Cook penne according to package directions. Drain and keep warm. Cook bacon in a large skillet over medium-high heat until crisp. Add garlic and cook 1 more minute. Do not discard drippings. Add onions, spinach, sundried tomatoes, cooked mushrooms, basil and red pepper flakes. Cook and stir for 4 - 5 minutes, until onions are tender. Toss bacon/vegetable mixture with hot pasta until evenly distributed. Divide pasta between 4 serving dishes. Top each with freshly ground black pepper and 1/4 of parmesean cheese. Sprinkle with parsley. Serve immediately. NOTES : Calories: 426 Fat: 5.4 Fiber: 5.6 %ccf: 11.2% Weight Watchers Points: 6 Recipe by: Looney-Spoons Cookbook by Janet and Greta Podleski Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Mar 14, 1998
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