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Rotelle with Bacon and Walnuts Recipe

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This recipe for Rotelle with Bacon and Walnuts, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Clausing
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. rotelle noodles
2 Japanese eggplants, unpeeled and sliced
1/2 lb. sliced bacon (cut into pieces)
2 red bell peppers, cut into strips
1/2 c. walnuts, halved
2 small yellow squash or zucchini, sliced
4 TB. olive oil
Parmesan cheese
1/2 stick unsalted butter

Directions:
Directions:
Cook the pasta until al dente, approx. 12 mins. Drain. Cook bacon in large skillet until brown and crisp. Remove & drain on paper towel, leaving grease in pan. Using same skillet, saute the walnuts over high heat until dark brown. Push to one side of skillet. In a separate skillet, heat the oil and butter over medium-high heat and quickly saute the eggplant, red peppers, and zucchini until brown and tender, about 5 minutes. Add pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Add salt and pepper to taste. Toss with Parmesan.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
My adorable niece, Debbie, served this to my sisters and me at her house and it was absolutely delicious.

 

 

 

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