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Pasta & Vegetable Carbonara

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups bow-tie pasta (farfalle)
farfalle
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8 slices bacon
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1 cup sweet red bell peppers
coarsely chopped
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9 ounces broccoli, frozen
thawed, cut , do not drain, 1 package
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2 teaspoons unbleached all-purpose flour
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¼ teaspoon salt
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¼ teaspoon black pepper
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¾ cup light cream (half&half)
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¼ cup Parmesan cheese
fresh, grated
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml bow-tie pasta (farfalle)
farfalle
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8 slices bacon
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237 ml sweet red bell peppers
coarsely chopped
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260.1 ml/g broccoli, frozen
thawed, cut , do not drain, 1 package
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1E+1 ml unbleached all-purpose flour
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1.3 ml salt
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1.3 ml black pepper
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177 ml light cream (half&half)
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59 ml Parmesan cheese
fresh, grated
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Directions

Cook the pasta to the desired doneness as directed on the package.

Drain and keep warm.

Cook the bacon over medium heat, in a large skillet, until crisp.

Drain, reserving 1 Tb of the drippings in the skillet.

Crumble the bacon and set aside.

Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently.

Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently.

In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth.

Add to the mixture in the skillet and cook until the mixture is thickened, stirring constanjtly.

Stir in the Parmesan cheese.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 19764% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 643mg 27%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 23g
Vitamin A 36% Vitamin C 120%
Calcium 15% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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