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Rotelle with Bacon and Walnuts Recipe

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This recipe for Rotelle with Bacon and Walnuts is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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