Ingredients for Bacon N Veggie Pasta
- 1 (14 ounce) can stewed tomatoes, undrained
- 2 cups fresh broccoli florets
- 2 medium carrots, peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 6 slices bacon
- 1 cup fresh mushrooms, sliced
- 1 medium green pepper, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups medium pasta shells
- 1/2 cup grated Parmesan cheese
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can vegetable broth
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
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How to Make Bacon N Veggie Pasta
- Cook pasta according to package directions. Drain and set aside.
- In a large saucepan, combine vegetable broth, diced tomatoes, salt, pepper, broccoli, and carrots. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes, or until broccoli and carrots are tender.
- While vegetables simmer, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels, reserving 1 tablespoon bacon grease.
- In the same skillet, add olive oil. Saute onion, green pepper, and garlic in the bacon grease until softened, about 5 minutes.
- Add the sauteed vegetables to the saucepan with the cooked broccoli and carrots. Stir to combine.
- Add the cooked pasta to the vegetable mixture and toss to coat.
- Top with crispy bacon and grated Parmesan cheese. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
20g
Fat
10g
Carbs
12g
