Pasta with Broccoli and Bacon
- 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
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.
Bring a large pot of salted water to a boil; add broccoli flowerets. Cook just until crisp tender, about 4 minutes; drain.
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.
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.