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Ingredients
- 1/4 t. Salt
- 8 strips Bacon
- 6 oz. or 3 c Farfalle; Bow Tie Pasta
- 2 ts. Unbleached flour
- 1/4 ts. Pepper
- 1 (9 oz.) pkg. Green Glant Harvest Frozen Cut Broccoli; Thawed (do not drain)
- 3/4 c. Half and half
- 1 c. Red Bell Pepper; Coarsely Chopped
- 1/4 c. Fresh Parmesan Cheese grated
Details
Servings 4
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
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 constantly. 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 Its Italian Copyright 1994
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