Bacon 'n' Veggie Pasta Recipe

4.5 2 3
Bacon 'n' Veggie Pasta Recipe
Bacon 'n' Veggie Pasta Recipe photo by Taste of Home
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Bacon 'n' Veggie Pasta Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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."
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cups fresh 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 large 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. Yield: 13 servings.
Originally published as Bacon 'N' Veggie Pasta in Light & Tasty February/March 2002, p45

Nutritional Facts

3/4 cup: 205 calories, 3g fat (1g saturated fat), 4mg cholesterol, 289mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cups fresh 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
  1. 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.
  2. In a large 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.
  3. 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. Yield: 13 servings.
Originally published as Bacon 'N' Veggie Pasta in Light & Tasty February/March 2002, p45

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Reviews forBacon 'n' Veggie Pasta

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habenaroman User ID: 7905288 229429
Reviewed Jul. 12, 2015

"Very good. Next time will use less pasta."

MY REVIEW
grafixgirl75 User ID: 5113660 34254
Reviewed Apr. 10, 2012

"This was pretty good. The calories were low enough to allow for a double serving as a single serving would not be filling enough on its own. We were also able to alter the recipe for my daughter who is vegan only needing to change out the bacon & cheese on her serving."

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