Fresh Tomato, Bacon & Onion Fettucine
Yield
2 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
pasta
uncooked fettuccine |
|
| 3 | slices |
bacon
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | tablespoon |
basil
fresh and chopped, or 1/2 ts dried basil leaves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
pasta
uncooked fettuccine |
|
| 3 | slices |
bacon
|
|
| 59 | ml |
onions
chopped |
|
| 237 | ml |
tomatoes
chopped |
|
| 15 | ml |
basil
fresh and chopped, or 1/2 ts dried basil leaves |
|
Directions
Cook fettuccine to desired doneness as directed on package.
Drain, keep warm.
Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels.
Reserve 1 tablespoon drippings in skillet.
Add onion; cook until crisp-tender.
Crumble bacon; add to onion with tomato and basil.
Cook just until heated.
Immediately toss with cooked fettuccine.
