Yield: 6 Servings
|½ cup||Extra-virgin olive oil|
|4 slices||Italian bread, 1/2-in thick|
|¼ teaspoon||Lemon rind, grated|
|¼ cup||Lemon juice|
|3||Garlic cloves, minced|
|⅓ cup||Parmesan, freshly grated|
|4 cups||Penne [=12 oz]|
|4 cups||Romaine, coarsely shredded|
In skillet, cook bacon until crisp; drain. Crumble coarsely and set aside.
Brush 2 tb of the oil over both sides of bread. Cut into ½-inch cubes; toss with ¼ ts each of the salt and pepper. Toast on baking sheet in 350F 180C oven for 10 minutes or until golden and crisp. Set aside.
In food processor, pure lemon rind and juice, garlic, anchovies and remaining salt and pepper. With motor running, pour in remaining oil.
Blend in half of the cheese.
Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot over low heat, reserving ¼ cup cooking water. Toss with garlic mixture and enough of the cooking liquid to moisten. Toss with croutons, bacon and lettuce; sprinkle with remaining cheese.
Makes 6 servings for $7.00CDN [Sep 94] Per serving: about 510 calories, 15 g protein, 24 g fat, 56 g carbohydrate good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" Recipe by Canadian Living Test Kitchen