| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Pasta, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Leonardo Veggie Spirelli |
|
|
spiral multicolor pasta |
| 1/2 |
lb |
Thick sliced bacon |
|
|
cut into 1/2-inch pieces |
| 2 |
|
Red bell peppers |
|
|
seeded and thinly sliced |
| 1/2 |
|
Onion, chopped |
|
|
Salt and pepper to taste |
|
|
Parmesan cheese |
| 4 |
T |
Butter |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Saute bacon and onion together until bacon is cooked to taste, or
somewhat crispy on the edges, and onion begins to brown. Add sliced
red bell peppers, salt and pepper to taste. Cook for 6 minutes,
stirring occasionally; remove from heat. Prepare Leonardo Veggie
Spirelli according to directions; drain well. Pour sauce over pasta;
toss. Add grated parmesan cheese and toss. Add butter and parsley;
toss again. Serve. Makes 6 servings.
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