| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Ethnic, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Bow Tie Pasta; Farfalle, 6 Oz |
| 8 |
sl |
Bacon |
| 1 |
c |
Red Bell Pepper; Coarsely Chopped |
| 9 |
oz |
Frozen Cut Broccoli; Thawed Do Not Drain, 1 Package |
| 2 |
ts |
Unbleached Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
Half And Half |
| 1/4 |
c |
Fresh Parmesan Cheese; Grated |
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:
2 1/2 Starches, 1 High-Fat Meat, 1 Vegetable, 1 Fat
Posted by: Rich Harper From: Pillsbury Classic Cookbooks It's Italian
Copyright 1994
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