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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Make hunger thy sauce, as a medicine for health." -Socrates

The refrigerator light goes on...

This recipe is well balanced with the umami of bacon and parmesan, sweetness of the peppers and sharpness from the arugula and scallions. It has a bit more sodium than I generally like in Dr. Gourmet recipes, but you may be able to find lower sodium bacon in your market.

Adding a bit of ground fennel seed while cooking the bacon adds a great depth of flavor: it tastes like Autumn.

 

 

Fusilli with Bacon and Arugula



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

4 quarts water
4 ounces whole wheat or gluten-free fusilli pasta
2 strips bacon (finely diced)
6 large green onions (sliced crosswise; keep white and green parts separate)
1 small red bell pepper (diced)
4 ounces arugula
1/8 tsp salt
fresh ground black pepper (to taste)
2 ounces Parmigiano-Reggiano (grated)

Fusilli with Bacon and Arugula recipe from Dr. Gourmet
Place the water in a saucepan over high heat.

When the water boils, add the pasta.

Cook for 12-15 minutes or until al dente.

Place a large skillet over high heat and add the bacon. Stir frequently and reduce the heat to medium, cooking the bacon slowly for about 15 minutes or until lightly crisped.

Add the white parts of the green onion and the diced red pepper, then cook, stirring frequently, for about 3 minutes.

Add the arugula and cook for 1 minute, stirring frequently until the arugula is barely wilted.

Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and add the green tops of the green onions.

Toss well.

While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.

Grate the Parmigiano over the pasta and serve immediately.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 422 Calories from Fat 135
  % Daily Value
Total Fat 14g 23%
    Saturated Fat 7g 28%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 29mg 9%
Sodium 750mg 30%
Total Carbohydrates 54g 18%
    Dietary Fiber 9g 29%
    Sugars 5g  
Protein 22g  
Vitamin A 66% Vitamin C 117%
Calcium 53% Iron 25%
Vitamin K 219 mcg Potassium 671 mg
Magnesium 141 mg