Title: Pasta and Vegetable Carbonara
Categories: Ethnic Pasta Vegetable
Yield: 4 Servings

3	c	Bow Tie Pasta; Farfalle, 6 Oz
8	sl	Bacon
1	c	Red Bell Pepper; Coarsely Chopped
9	oz	Frozen Cut Broccoli; Thawed Do Not Drain, 1 Package
2	ts	Unbleached Flour
1/4	ts	Salt
1/4	ts	Pepper
3/4	c	Half And Half
1/4	c	Fresh Parmesan Cheese; Grated

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.

Each 1 1/2 Cup Serving Contains:

Calories: 370 Protein: 17 Grams Carbohydrate: 40 Grams Dietary Fiber: 3 Grams Fat: 16 Grams Polyunsaturated: 1 Gram Saturated: 8 Grams Cholesterol: 37 Milligrams Sodium: 660 Milligrams Potassium: 370 Milligrams

Dietary Exchanges:

2 1/2 Starches, 1 High-Fat Meat, 1 Vegetable, 1 Fat

Posted by: Rich Harper From: Pillsbury Classic Cookbooks It's Italian Copyright 1994

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