Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Friends coming for dinner? This quick recipe delivers restaurant-quality flavor and appeal in no time.Resistant Starch: 1.6g

Recipe by Health February 2012

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Makes: 4 servings (Serving size: About 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • Season with salt and pepper.

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

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

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

Nutrition Facts

274 calories; saturated fat 2.5g; mono fat 4.9g; poly fat 1.2g; cholesterol 9mg; protein 10g; carbohydrates 39g; sugars 4g; fiber 6g; sodium 290mg.
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