Spirelli, Bacon & Bell Pepper Sauce
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, tricolor
|
* |
| ½ | pound |
bacon
thick, sliced |
|
| 2 | each |
sweet red bell peppers
seeded, sliced |
|
| ½ | each |
onions
chopped |
|
| 1 | x |
Parmesan cheese
|
*
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, tricolor
|
* |
| 226.8 | g |
bacon
thick, sliced |
|
| 2 | each |
sweet red bell peppers
seeded, sliced |
|
| 0.5 | each |
onions
chopped |
|
| 1 | x |
Parmesan cheese
|
*
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Sauté bacon and onion together until bacon is cooked to taste, or somewhat crispy on the edges, and onion begins to brown.
Add sliced red bell peppers, salt and pepper to taste.
Cook for 6 minutes, stirring occasionally; remove from heat.
Prepare Leonardo Veggie Spirelli according to directions; drain well.
Pour sauce over pasta; toss.
Add grated parmesan cheese and toss. Add butter and parsley; toss again.
