 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
8 ounces uncooked shell pasta |
5 salt-cured bacon slices |
2 garlic cloves, minced |
1 medium onion, chopped |
1 tablespoon country dijon mustard |
1 (10-ounce) package frozen chopped collard greens, thawed and drained |
1 (14-ounce) can diced tomatoes |
1/4 teaspoon freshly ground pepper |
refrigerated shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions; drain and keep warm.
2. Cook bacon in a large skillet until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
3. Sauté garlic and onion in reserved drippings until tender. Add Dijon mustard, collard greens, and tomato; reduce heat to medium, and cook 10 minutes.
4. Add pepper; pour over pasta, tossing gently to coat. Top with crumbled bacon and cheese.
|
|