Penne with Sun Dried Tomatoes
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recipe ingredients
1 cup sundried tomatoes
3 cups sliced mushrooms
4 cups penne pasta (about 12 oz)
4 slices raw bacon; cut crosswise into 1/2 inch sections
3 cloves garlic; minced
1 red onion. sliced into rings
2 cups chopped fresh spinach
1 T. crushed red pepper flakes
Freshly ground pepper to taste
2 T. parmesan cheese
2 T. chopped fresh parsley
recipe directions
Pour 1 cup boiling water over sun-dried tomatoes and let soak for 5 minutes. Drain and chop. Set aside. Place mushrooms in a medium bowl with 1/4 c. water. Microwave on high for 5 minutes. Drain and set aside. Cook penne according to package directions. Drain and keep warm. Cook bacon in a large skillet over med-high heat until crisp. Add garlic and cook 1 more minute. Do NOT discard drippings! Add onions, spinach, sundried tomates, cooked mushrooms, basil and red pepper flakes. Cook and stir for 4 - 5 minutes until onions are tender.
Toss bacon/vegetable mixture with hot pasta until evenly distributed. Divide pasta between 4 serving dishes. Top each with freshly ground pepper and 1/4 of the Parmesan cheese. Sprinkle with parsley. Serve immediately.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 437 | 6 | 2 | 18 | 6 | 464 | 79 | 8 |