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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 13 |
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When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish, notes Muriel Hollenbeck of Sedalia, Colorado. I love recipes like this one that bring compliments and don't keep me in the kitchen too long. Ingredients:
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cups fresh broccoli florets |
2 medium carrots, thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
4 bacon strips, diced |
1/2 pound fresh mushrooms, sliced |
1/3 cup chopped green pepper |
1/4 cup chopped onion |
2 garlic cloves, minced |
16 ounces uncooked medium shell pasta |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through.
3. Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese. Yield: 13 servings.
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