Bacon Arrabiata
Ingredients
- 10 ounces penne pasta ⓘ
- 1/2 cup cooked bacon, crumbled ⓘ
- 3 tablespoons olive oil or 3 tablespoons bacon grease ⓘ
- 2 garlic cloves, minced
- 10 cremini mushrooms, sliced ⓘ
- salt ⓘ
- pepper ⓘ
- 1 red pepper, chopped ⓘ
- 1 cup frozen peas ⓘ
- 2 2 cups spinach or 2 cups kale, chopped ⓘ
- 3/4 cup Italian parsley, chopped
- 2 tablespoons white wine ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 tablespoons heavy cream ⓘ
- 1/2 cup milk ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon dried marjoram ⓘ
Instructions
- Boil water and cook pasta according to package directions.
- Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper.
- When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl.
- Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat.
- Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes.
- Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes.
- Serve over pasta, with bread so you can mop up all the yummy sauce!
Nutrition & Diet Analysis (per serving)
836
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).