This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Make hunger thy sauce, as a medicine for health." -Socrates
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.
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 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)|
|fresh ground black pepper (to taste)|
|2 ounces||Parmigiano-Reggiano (grated)|
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.
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.
Serving size: 2 ounces pasta with sauce
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|
|Total Carbohydrates 54g||18%|
|Dietary Fiber 9g||29%|
|Vitamin A 66%||Vitamin C 117%|
|Calcium 53%||Iron 25%|
|Vitamin K 219 mcg||Potassium 671 mg|
|Magnesium 141 mg|