Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 slices | Bacon, chopped |
| 1 \N | Onion, chopped |
| 3 \N | Garlic cloves, minced |
| 1 teaspoon | Dried thyme |
| 19 ounces | Canned tomatoes |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Fresh parsley, chopped |
| 1 pounds | Medium pasta shells [6 c] |
| \N 4 | servings |
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