Title: Pasta with Marinara Sauce & Ricotta
Categories: Pasta Ethnic Sauce
Yield: 4 Servings
| 3 | sl | Bacon; diced |
| 1 | | Onion; chopped |
| 1/2 | ts | Red Pepper Flakes |
| 1 | | Jar (14oz) Marinara Sauce |
| 15 | oz | Part-Skim Ricotta Cheese |
| 1/4 | c | Parmesan Cheese * |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly Ground Pepper |
| 1/4 | c | Flat-leaf Parsley; chopped |
| 1 | lb | Pene or Ziti; cooked |
* Freshly grated Cook bacon in large saucepan until crisp; drain on paper
towel. Discard all but 1 tbsp drippings from skillet. Add onion and red
pepper flakes; cook over medium heat, stirring occasionally, until tender,
about 5 mins. Add marinara sauce and bring to a boil. Meanwhile, in a mixer
bowl, beat ricotta, Parmesan, salt and pepper until creamy. Stir in
parsley. Toss pasta immediately with marinara sauce and bacon. Pass
ricotta.
Per serving: 725 Calories; 33g Protein; 20g Fat; 103g Carbohydrates;
1,246mg Sodium; 44mg Cholesterol.