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Penne with Bacon, Peas & Ricotta

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Recipe

 

Yield

2 servings

Prep

5 min

Cook

15 min

Ready

20 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound pasta, penne
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4 slices bacon
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½ cup green peas
frozen
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15 ounces ricotta cheese
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
226.8 g pasta, penne
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4 slices bacon
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118 ml green peas
frozen
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433.5 ml/g ricotta cheese
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1 x salt and black pepper
to taste
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Directions

Fill a big pot, such as a Dutch oven, two-thirds full of water.

Cover, put over high heat, and bring to a boil.

Set a colander in your clean sink.

When the water boils with big bubbles, add the penne-slowly, so the water keeps on boiling.

Cook according to package directions.

While the penne cooks, cut the bacon into 1-inch pieces.

Put it in the cold skillet.

Turn the heat to medium.

Fry the bacon until soft.

Pour out most of the bacon fat (not down your drain), leaving about 2 tablespoons of fat in the pan.

Put the bacon back on medium heat. Immediately add the peas.

Stir and cook until the peas are shiny green, about 1½ minutes.

Drain the pasta in the colander.

Shake the colander to get as much water out of the penne as possible.

Put the hot pasta in the serving bowl.

Mix in the cheese, then the bacon and peas.

Add black pepper, but taste for salt before adding any.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 35929% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 268mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 34g
Vitamin A 9% Vitamin C 2%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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