| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
servings |
INGREDIENTS
| 1 |
c |
Sun-dried tomatoes |
| 3 |
c |
Sliced mushrooms |
| 12 |
oz |
Pasta; penne uncooked |
| 4 |
sl |
Bacon; cut in 1/2" pieces |
| 3 |
|
Cloves garlic; minced |
| 1 |
c |
Red onion; sliced in rings |
| 2 |
c |
Fresh spinach; chopped |
| 2 |
tb |
Fresh basil; chopped or |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Crushed red pepper; optional** |
|
|
Pepper to taste |
| 2 |
tb |
Grated parmesan cheese |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
**I found the red peppers overpowered the other flavours so the next
time I made it I didn't use any and my family liked it better.
Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5
mins. Drain and chop. Set aside. Place mushrooms in a bowl with 1/4
cup water. Microwave on high power for 5 mins. Drain and set aside.
Cook penne according to package directions, Drain and keep warm. Cook
bacon in a large skillet over med-high heat until crisp. Add garlic
and cook 1 min. Do not discard drippings. Add onions, spinach,
sundried tomatoes, cooked mushrooms, basil, and red pepper if using.
Cook and stir for 4-5 mins, until onions are tender. Toss
bacon/vegetable mixture with hot pasta. Sprinkle with chhese and
parsley. Serve immediately.
Source-Looneyspoons-Janet and Greta Podleski
Recipe by: Looneyspoons-Janet and Greta Podleski
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