Bacon-green Bean Pasta Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Appetizers, Pasta | 6 | Servings |
INGREDIENTS
| 1/2 | Recipe poppy seed pasta or | |
| 6 | oz | Uncooked vermicelli |
| 4 | Bacon, cut into 1-inch | |
| Pieces | ||
| 1 | c | Frozen french-style green |
| beans | ||
| 3 | Green onions, with tops | |
| Thinly sliced | ||
| 1/8 | t | Pepper |
INSTRUCTIONS
Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisp-tender. Toss with hot pasta, bacon and pepper. Recipe by: Betty Crocker's Cookbook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 136.7mg
Potassium: 218.5mg
Carbohydrates: 36.2g
Fiber: 5.1g
Sugar: <1g
Protein: 7.6g