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Description
Modified a Food Network recipe http://www.foodnetwork.com/recipes/food-network-kitchens/blt-pasta-skillet-recipe.html
Ingredients
US|METRIC
6 SERVINGS
- 1 tsp. kosher salt
- 8 oz. whole wheat fusilli
- 3 oz. bacon (about 3 strips)
- 3 cloves garlic (thinly sliced)
- 48 oz. peel tomato whole (crushed by hand,, 2 cans, juices from only one can)
- 1/4 tsp. crushed red pepper
- 5 whole fresh basil leaves (plus more for garnish, optional)
- 1/2 head escarole (or endive, torn into bite-size pieces, about 4 cups)
- 1/2 cup part skim ricotta cheese
- 1/4 cup Parmesan (freshly grated)
- 8 oz. part-skim mozzarella (cut into 1/2-inch cubes)
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Directions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.
- Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium900mg38% |
| Potassium320mg9% |
| Protein24g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars0g |
| Vitamin A25% |
| Vitamin C6% |
| Calcium50% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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