| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bacon, Cheese, Main dishes, Pasta/noodl, Peas |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne rigate pasta |
| 1/4 |
|
Puond bacon; cut in narrow strips |
| 1/4 |
c |
Frozen peas; thawed |
| 1/2 |
lb |
Medium shrimp; peeled/trimed |
| 2 |
tb |
Butter; (1 used less) |
| 1/2 |
c |
Ricotta cheese; * see below |
|
|
Salt and pepper |
| 1 1/2 |
tb |
Parmesan cheese; grated** |
INSTRUCTIONS
I cut this recipe in half to serve two. We each had a very large helping
and there was a generous serving leftover.
* I did not have ricotta cheese and didn't want to buy it for the 1/4 cup I
would use here, so I used 1 slice of provolone cheese, minced and enough
fatfree sour cream to equal the 1/4 cup ricotta cheese.
** I used fat-free Parmesan cheese
Cook Penne in boiling salted water. In a large fryping pan, heat bacon
until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes
before adding the shrimp. Cook until just done. Remove from heat and stir
in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt, pepper
and Parmesan. Just before serving add 2 Tbsp. boiling pasta water and whisk
thoroughly.
Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture and
toss well before serving.
Recipe from http://www.ebicom.net/kitchen MC formatting by
bobbi744@sojourn.com
Serving Ideas : Serve with wilted spinach or spinach salad.
NOTES : This was delicious.
Recipe by: The New Pasta Cookbook
Posted to MC-Recipe Digest V1 #1018 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 16, 1998
A Message from our Provider:
“Jesus welcomes you back”