Pasta And Vegetable Carbonara

So the reason the tithe is not commanded by Paul is not that Jesus abolished it. He didn't, He approved it (Lk. 11:42). Nor was the reason that we should no longer give proportionately. We should “as we may prosper” (1 Cor. 16:2). The more you make the more you give. Nor was it that the need of the ministry is less in the New Testament. It's not. Teaching, preaching, caring and missions all take money… The reason that Paul did not use the command to tithe in order to enforce his teaching about giving was that he wanted to emphasize willingness over constraint, and liberality over limitation, and a sense that all our money is God's not just a tenth.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats	Italian	Ethnic, Pasta, Vegetables	4	Servings

INGREDIENTS

3	c	Bow Tie Pasta, Farfalle
		6 Oz
8		Bacon
1	c	Red Bell Pepper, Coarsely
		Chopped
9	oz	Frozen Cut Broccoli, Thawed
		Do Not Drain 1 Package
2	t	Unbleached Flour
1/4	t	Salt
1/4	t	Pepper
3/4	c	Half And Half
1/4	c	Fresh Parmesan Cheese
		Grated
2 1/2		arches, 1 High-Fat Meat 1 Vegetable 1 Fat

INSTRUCTIONS

Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm.  Cook the bacon over medium heat, in a large
skillet, until crisp.  Drain, reserving 1 Tb of the drippings in the
skillet. Crumble the bacon and set aside.  Add the bell pepper and
broccoli to the drippings and cook for 3 to 5 minutes or until the
vegetables are crisp-tender, stirring frequently.  Stir in the bacon
and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until
thoroughly heated, stirring frequently. In a small bowl, combine the
flour, salt, pepper, and half and half, stirring until smooth. Add to
the mixture in the skillet and cook until the mixture is thickened,
stirring constanjtly. Stir in the Parmesan cheese.  Each 1 1/2 Cup
Serving Contains:  Calories:       370 Protein: 17 Grams Carbohydrate:
40 Grams Dietary  Fiber: 3 Grams Fat: 16 Grams Polyunsaturated: 1 Gram
Saturated: 8  Grams Cholesterol:     37 Milligrams Sodium: 660
Milligrams  Potassium: 370 Milligrams  Dietary Exchanges:  Posted by:
Rich Harper From: Pillsbury Classic Cookbooks It's Italian  Copyright
1994

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 259 Calories From Fat: 129 Total Fat: 14.7g Cholesterol: 42.9mg Sodium: 1086.4mg Potassium: 486.1mg Carbohydrates: 10.4g Fiber: 2.6g Sugar: 1.7g Protein: 23.2g