Bow Tie Pasta with Bacon, Tomatoes and Zucchini |
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| Servings | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol | Vitamin A | Vitamin C | Calcium | Iron | Dietary Fiber |
| 6 (1-1/3-cup) | 330 | 50 | 6g | 470mg | 54g | 15g | 10mg | 15% | 25% | 10% | 25% | 8g |
| INGREDIENTS: | ||
| 8 oz. (4 cups) uncooked bow tie pasta (farfalle) | 1/2 lb bacon, cut into 1-1/2 inch pieces | 1 large onion, cut into 1/2 inch wedges |
| 2 small zucchini, cut in half lengthwise, slice | 1 (28-oz) can crushed tomatoes, undrained | 1 (19-oz) can cannellini beans, drained, rinsed |
| 1 teaspoon brown sugar | ||
| 1 | Cook bow tie pasta to desired doneness as directed on package. |
| 2 | Meanwhile, in large skillet, cook bacon until crisp. Discard bacon drippings. Add onion and garlic to bacon in skillet. Cook over medium high heat for 1 to 2 minutes or until onion begins to brown. Add zucchini; cook 1 minute. Stir in tomatoes, beans and brown sugar; cook over medium heat for 10 to 12 minutes or until thoroughly heated, stirring occasionally. |
| 3 | Drain bow tie pasta. Pour tomato mixture over pasta. |
| Hint: | To reduce the fat content while retaining the distinctive smoky flavor, make this recipe with turkey bacon. Per serving, you'll save about 3 grams of fat. |