Bacon 'N' Veggie Pasta

SUBMITTED BY: Muriel Hollenbeck

"'When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish,' notes Muriel Hollenbeck of Sedalia, Colorado. 'I love recipes like this one that bring compliments and don't keep me in the kitchen too long.'"

RECIPE RATING:

Read Reviews (2)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 (14.5 ounce) cans stewed tomatoes
2 cups broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

DIRECTIONS

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 205 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 289 mg sodium, 36 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.