Pasta & vegetable carbonara
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Pasta & vegetable carbonara
  Pasta    Vegetables  
Last updated 6/12/2012 12:48:33 AM. Recipe ID 9658. Report a problem with this recipe.
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      Title: Pasta & vegetable carbonara
 Categories: Ethnic, Pasta, Vegetables
      Yield: 4 Servings
      3 c  Bow Tie Pasta; Farfalle,
           -6 Oz
      8 sl Bacon
      1 c  Red Bell Pepper; Coarsely
      9 oz Frozen Cut Broccoli; Thawed
           -Do Not Drain, 1 Package
      2 ts Unbleached Flour
    1/4 ts Salt
    1/4 ts Pepper
    3/4 c  Half And Half
    1/4 c  Fresh Parmesan Cheese;
  Cook the pasta to the desired doneness as directed on the package.
  Drain and keep warm.  Cook the bacon over medium heat, in a large
  skillet, until crisp.  Drain, reserving 1 Tb of the drippings in the
  skillet. Crumble the bacon and set aside.  Add the bell pepper and
  broccoli to the drippings and cook for 3 to 5 minutes or until the
  vegetables are crisp-tender, stirring frequently.  Stir in the bacon
  and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until
  thoroughly heated, stirring frequently. In a small bowl, combine the
  flour, salt, pepper, and half and half, stirring until smooth. Add to
  the mixture in the skillet and cook until the mixture is thickened,
  stirring constanjtly. Stir in the Parmesan cheese.
  Each 1 1/2 Cup Serving Contains:
  Calories:       370 Protein: 17 Grams Carbohydrate: 40 Grams Dietary
  Fiber: 3 Grams Fat: 16 Grams Polyunsaturated: 1 Gram Saturated: 8
  Grams Cholesterol:     37 Milligrams Sodium: 660 Milligrams
  Potassium: 370 Milligrams
  Dietary Exchanges:
  2 1/2 Starches, 1 High-Fat Meat, 1 Vegetable, 1 Fat

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Recipe ID 9658 (Apr 03, 2005)

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