Sign out

Sign in

reset password


Not a member?
Join now for FREE!

A Penne for Your Thoughts

StarStarStarStarHalf star

Your rating

A healthy penne pasta recipe, low fat and loaded with tasty veggies.

Yield

4
servings

Prep

15
min

Cook

20
min

Ready

35
min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup sundried tomatoes
Camera
3 cups mushrooms
sliced
Camera
12 ounces pasta
penne
Camera
4 slices turkey bacon
cut in 1"-pieces
*
3 cloves garlic
minced
Camera
1 cup red onion
sliced
Camera
2 cups spinach
fresh, chopped
Camera
2 tablespoons basil
fresh or 1-teaspoon dried, chopped
Camera
½ teaspoons red pepper flakes
*Camera
1 x black pepper
freshly ground, to taste
*Camera
2 tablespoons Parmesan cheese
Camera
2 tablespoons parsley leaves
fresh snipped, chopped
Camera

Ingredients

Amount Measure Ingredient Features
237 ml sundried tomatoes
Camera
710 ml mushrooms
sliced
Camera
346.8 ml/g pasta
penne
Camera
4 slices turkey bacon
cut in 1"-pieces
*
3 cloves garlic
minced
Camera
237 ml red onion
sliced
Camera
473 ml spinach
fresh, chopped
Camera
30 ml basil
fresh or 1-teaspoon dried, chopped
Camera
2.5 ml red pepper flakes
* Camera
1 x black pepper
freshly ground, to taste
* Camera
30 ml Parmesan cheese
Camera
30 ml parsley leaves
fresh snipped, chopped
Camera

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 ¼ cup water.

Microwave on high power for 5 minutes.

Drain and set aside.

Cook penne according to package directions. Drain and keep warm.

Cook bacon in a large skillet over medium-high heat until crisp.

Add garlic and cook 1 more minute.

Do not discard drippings.

Add onions, spinach, sundried tomatoes, cooked mushrooms, basil and red pepper flakes.

Cook and stir for 4 to 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 black pepper and ¼ of parmesean cheese.

Sprinkle with parsley.

Serve immediately.

Calories: 426 Fat: 5.4 Fiber: 5.6 %ccf: 11.2% Weight Watchers Points: 6



* not incl. in nutrient facts Arrow up button

Comments


 

Add review

 

Related recipes

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 4096% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 349mg 15%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 25%
Sugars g
Protein 34g
Vitamin A 37% Vitamin C 32%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe