Capellini with Bacon and Bread Crumbs

Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time.

 

Resistant Starch: 1.6g

Yield:

Makes: 4 servings (Serving size: About 2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 274
Fat 9.5
Satfat 2.5 g
Monofat 4.9 g
Polyfat 1.2 g
Cholesterol 9 mg
Protein 10 g
Carbohydrate 39 g
Sugars 4 g
Fiber 6 g
Sodium 290 mg

Ingredients

8 ounces whole wheat or regular capellini
2 bacon slices, chopped
1 garlic clove, sliced
1/4 teaspoon crushed red pepper, optional
1 pint grape tomatoes, halved
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup coarsely chopped parsley

Preparation

1. Cook pasta according to package directions until al dente. When pasta is done, reserve 1/2 cup cooking water; drain pasta and return to pot.

2. Meanwhile, heat a large skillet over medium heat; add bacon. Cook, stirring, until bacon is

crispy, about 5 minutes. add garlic and crushed red pepper; stir 1 minute or until fragrant. add tomatoes; cook, stirring occasionally, until tomatoes begin to soften, about 3 minutes.

3. add broth to pan. simmer the mixture until broth is thick and has reduced to about 1/4 cup, 5-8 minutes.

4. While sauce cooks, heat oil in a small skillet over medium heat. add panko and toast, stirring occasionally, until golden, 2-3 minutes.

5. Season with salt and pepper.

6. Remove sauce from heat; stir in 2 teaspoons parmesan and parsley.

7. Toss sauce with pasta in pot; add cooking water to reach desired consistency, if needed.

8. Divide among 4 serving plates. top with reserved bread crumbs and remaining parmesan.

 

Note:

February 2012