A Penne for Your Thoughts
A healthy penne pasta recipe, low fat and loaded with tasty veggies.
Ingredients
| 1 | cup |
sundried tomatoes
|
|
| 3 | cups |
mushrooms
sliced |
|
| 12 | ounces |
pasta
penne |
|
| 4 | slices |
turkey bacon
cut in 1"-pieces |
* |
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
red onion
sliced |
|
| 2 | cups |
spinach
fresh, chopped |
|
| 2 | tablespoons |
basil
fresh or 1-teaspoon dried, chopped |
|
| ½ | teaspoons |
red pepper flakes
|
* |
| 1 | x |
black pepper
freshly ground, to taste |
* |
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
parsley leaves
fresh snipped, chopped |
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
