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PASTA & VEGETABLE CARBONARA

4.60
Category : Pasta

Yield: 4 Servings

Ingredients (Help):
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

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



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