|8 slices||Bacon, chopped|
|3||Garlic cloves, minced|
|1 teaspoon||Dried thyme|
|19 ounces||Canned tomatoes|
|¼ cup||Fresh parsley, chopped|
|1 pounds||Medium pasta shells [6 c]|
In skillet, cook bacon, onion, garlic and thyme, stirring, for 5-7 minutes or until bacon is browned.
Spoon off fat. Add tomatoes, salt and pepper; bring to boil, breaking up tomatoes with back of spoon. Cook over medium heat for 10-12 minutes or until thickened.
Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm; drain well and return to pot.
Add sauce and toss to coat well.
Per serving: about 540 calories, 20 g protein, 9 g fat, 94 g carbohydrate, very high source fibre, good source iron.
Posted to MM-Recipes Digest by tbankerd@... on Sep 06, 1998
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