WW LOW FAT CREAMY BACON AND ONION PASTA
This is a great substitute if you're craving creamy sauces but can't have the calories. The original recipe (from a supermarket recipe card) calls for creme fraiche but I'm sure lite sour cream would be just fine. This is also quick and easy on the budget.
Provided by Shuzbud
Categories Lunch/Snacks
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Dice the bacon and onions and finely chop the parsley.
- Start to cook the pasta according to package directions (if using quick-cook pasta, wait a little before starting it so the rest is ready).
- Spray a skillet with a little low fat cooking spray and cook the bacon for 1 minute.
- Add the onions and Cavenders Greek seasoning. Cook until the bacon is fully cooked and the onions are soft- about 10 minutes.
- Add the creme fraiche and chopped parsley to the skillet and stir. Heat it through.
- Drain the pasta when it is cooked. Add it to the skillet and stir to mix well.
- Serve hot and topped with a sprig of fresh parsley.
Nutrition Facts : Calories 1319.2, Fat 96.6, SaturatedFat 44.7, Cholesterol 240.1, Sodium 1000.2, Carbohydrate 83.8, Fiber 4.9, Sugar 7.3, Protein 28.9
CREAMY PASTA WITH BACON
I have to admit whenever I first saw this I was skeptical...but after one bite, I was hooked. It has a flavor that I didn't expect, especially after hearing the ingredients. I don't know where it originally came from as I got this recipe from my mom. Unsure of serving amount...makes quite a bit though.
Provided by kdp4640
Categories One Dish Meal
Time 1h5m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta and drain.
- Fry bacon, drain off grease, and crumble into small pieces.
- Saute mushrooms, garlic, and green onions in bacon grease.
- Add pasta, parmesan, bacon pieces, whipping cream, and black pepper to sauted mushroom mixture.
- Simmer until slightly thickened.
- Enjoy!
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
CREAMY MUSHROOM, BACON AND SPINACH PASTA - LOW FAT
This pasta has a delicious creamy taste without the fat! Try it .. you will not be disappointed. It is also quick and easy to prepare.
Provided by Jac8136
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to the boil.
- Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
- When soft add mushrooms and as much or as little chilli as you like.
- Cook until soft.
- Put pasta into boiling water and bring back to the boil.
- Cook to your liking.
- Add dijon mustard and evaporated milk to the onion mix.
- Stir to combine and heat very gently until pasta is ready.
- If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
- Place washed spinach leaves into a colander.
- When ready drain the pasta over the spinach.
- This will wilt the spinach- the only'cooking' it needs.
- Add the pasta/spinach mix to the sauce.
- Stir to combine.
- Serve topped with freshly ground black pepper and parmesan cheese if desired.
- **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.
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