Penne With Bacon, Peas And Ricotta

I tell you, if He were to shut you out, dear soul, whoever you may be, if you go to Him, He would deny Himself. He never did deny Himself yet. Whenever a sinner comes to Him, He becomes his Savior. Whenever He meets a sick soul, He acts as his Physician... If you go to Him, you will find Him at home and on the look-out for you. He will be more glad to receive you than you will be to be received... I tell you again that He cannot reject you. That would be to alter His whole character and un-Christ Himself. To spurn a coming sinner would un-Jesus Him and make Him to be somebody else and not Himself any longer. 'He cannot deny Himself' [2 Tim. 2:13]. Go and try Him; go and try Him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Dutch	Bacon, Bobbie – no, Cheese, Main dishes, Pasta/noodl	4	Servings

INGREDIENTS

1/2	lb	Penne
4		Bacon
1/2	c	Frozen peas
1		Carton ricotta cheese, 15
		ounce
		Generous grinds black pepper
1/8	t	Salt

INSTRUCTIONS

Best cookware: 10-inch skillet; Dutch oven  Best utensil: Wooden spoon
Do not cook pasta without thick pot holders!  This is very easy and
very quick. Ricotta cheese, low in fat and  calories, makes a creamy
sauce that crunches from peas and pieces of  bacon. Penne is a tubular
pasta.  DO THIS FIRST:  Be ready to make the sauce. Have a skillet and
the bacon and peas  ready and convenient to the stove. Get out a
nice-looking bowl or  platter for serving the p  pasta.  3. Fill a big
pot, such as a Dutch oven, two-thirds full of water.  Cover, put over
high heat, and bring to a boil. Set a colander in  your clean sink.
When the water boils with big bubbles, add the  penne-slowly, so the
water keeps on boiling. Cook according to  package directions.  DO THIS
SECOND:  While the penne cooks, cut the bacon into 1-inch pieces. Put
it in  the cold skillet. Turn the heat to medium. Fry the bacon until
soft.  (If you've got all your ingredients ready to go, stop and tidy
up.)  Pour most of the bacon fat into a tin can (not down your drain!),
leaving about 2 tablespoons of fat in the pan. Put the bacon back on
medium heat. Immediately add the peas. Stir and cook until the peas
are shiny green, about 1 1/2 minutes.  WRAPPING IT UP:  Drain the pasta
in the colander. Shake the colander to get as much  water out of the
penne as possible. Put the hot pasta in the serving  bowl. Mix in the
cheese, then the bacon and peas. Add black pepper,  but taste for salt
before adding any. Serve now!  Copyright Chicago Tribune 1994  Recipe
By: JeanMarie Brownson, Tribune Staff Writer  Yield: Serves 4  MC
formatting by bobbi744@sojourn.com  Recipe by: Chicago Tribune, '94
Posted to MC-Recipe Digest V1 #719 by  Roberta Banghart
<bobbi744@sojourn.com> on Aug 03, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 9 Total Fat: 1g Cholesterol: 3.7mg Sodium: 133.6mg Potassium: 169mg Carbohydrates: 48.1g Fiber: 2.8g Sugar: 5.1g Protein: 11.2g