Penne with Sun Dried Tomatoes

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
437 6 2 18 6 464 79 8

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.


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  • Michele Thomas

    If any of you are like me and have had a gallbladder removal operation substitute turkey bacon for regular. It only has 20calories per slice and only has minimal fat unless you add oil.