 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I found a similar recipe in a magazine but lightened it up. Enjoy Ingredients:
16 ounces whole wheat pasta, preferably elbow mac |
6 slices turkey bacon |
4 scallions, chopped |
3 garlic cloves, minced |
6 ounces low-fat cream cheese, softened |
1 cup parmiggiano-reggiano cheese, freshly grated |
1 cup grape tomatoes, halved |
2 cups arugula, cleaned |
3/4 cup basil, fresh and rough chopped |
2 tablespoons tomato paste |
1 teaspoon red pepper flakes |
salt, to taste |
pepper, to taste |
Directions:
1. Cook pasta accordin to package directions. Drain and remove from heat. Reserve 1 cup of the salted pasta water.
2. Cook bacon in a skillet coated with non-stick cooking spray until browned and crispy. Add scallions and cook 1-2 minutes. Season with a sprinkle of salt and pepper. Add the garlic and red pepper flakes and cook for 1 more minute.
3. Add tomato paste, and cook for 1 minute. Add cream cheese, cook for 1 minute. Add the reserved pasta water. Bring to a boil. Add grated Parmiggiano-Reggiano cheese. Add pasta and remove pan from heat.
4. Add tomatoes, arugula, and basil. Stir gently.
5. Place in individual ramekins or one large casserole. Bake at 500 degrees for 5-6 minutes. Serve.
|
|