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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Onions and meaty portobellos simmer in a garlicky tomato sauce for a filling pasta dinner. Crispy bacon adds smoky flavor and crunch. For a meatless dish, omit the bacon and sauté the onion, mushrooms, and garlic in 1 tablespoon olive oil. Ingredients:
4 center-cut bacon slices |
1 medium onion, halved lengthwise and thinly sliced crosswise |
1 (8-ounce) package presliced fresh baby portobello mushrooms |
3 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained |
1 1/2 tablespoons chopped fresh oregano |
1 tablespoon balsamic vinegar |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 (9-ounce) package fresh fettuccine |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
2. Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.
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