Pasta with Broccoli and Bacon

10 min
30 min
6 servings

INGREDIENTS:

• 1 pound fettuccine, freshly cooked according to package directions
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil
• 4 cups fresh broccoli florets
• 1/3 cup Crisco® 100% Extra Virgin Olive Oil
• 2 strips bacon, diced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup half and half
• Salt and pepper to taste
• 1 cup freshly grated Parmesan Cheese

PREPARATION DIRECTIONS:

1. 1.
   Cook pasta according to package directions; drain, reserving 1 cup cooking water. Toss drained pasta with 1 tablespoon olive oil. Transfer to a large bowl; set aside.


2. 2.
   Bring a large pot of salted water to a boil; add broccoli flowerets. Cook just until crisp tender, about 4 minutes; drain.


3. 3.
   Heat 1/3 cup olive oil in a large skillet over medium high heat. Add bacon, red pepper flakes, onion and garlic. Cook and stir until fragrant, about 3 minutes.


4. 4.
   Add broccoli, reserved pasta cooking water and half and half; cook and stir for 2 minutes. Add broccoli mixture to pasta; toss to mix. Season with salt and pepper. Garnish with Parmesan; serve.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/6 of recipe), Calories 530 (Calories from Fat 210), Total Fat 23g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 20mg, Sodium 290mg, Total Carbohydrate 62g (Dietary Fiber 4g, Sugars 4g), Protein 19g; Percent Daily Value*: Vitamin A 35%, Vitamin C 80%, Calcium 20%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.