Yield: 4 Servings
|1 cup||Sun-dried tomatoes|
|3 cups||Sliced mushrooms|
|12 ounces||Pasta; penne|
|4 slices||Turkey bacon; cut in 1" pieces|
|3||Cloves garlic; minced|
|1 cup||Red onion; sliced|
|2 cups||Chopped fresh spinach|
|2 tablespoons||Chopped fresh basil or 1 teaspoon dried|
|½ teaspoon||Crushed red pepper|
|Freshly ground black pepper; to taste|
|2 tablespoons||Grated parmesan cheese|
|2 tablespoons||Chopped fresh parsley|
Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 minutes. Drain and chop. Set aside.
Place mushrooms in a medium bowl with ¼ cup water. Microwave on high power for 5 minutes. Drain and set aside.
Cook penne according to package directions. Drain and keep warm.
Cook bacon in a large skillet over medium-high heat until crisp. Add garlic and cook 1 more minute. Do not discard drippings. Add onions, spinach, sundried tomatoes, cooked mushrooms, basil and red pepper flakes. Cook and stir for 4 - 5 minutes, until onions are tender.
Toss bacon/vegetable mixture with hot pasta until evenly distributed.
Divide pasta between 4 serving dishes. Top each with freshly ground black pepper and ¼ of parmesean cheese. Sprinkle with parsley. Serve immediately.
NOTES : Calories: 426 Fat: 5⅖ Fiber: 5⅗ %ccf: 11⅕% Weight Watchers Points: 6
Recipe by: Looney-Spoons Cookbook by Janet and Greta Podleski Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Mar 14, 1998