"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for 30-MINUTE WHOLE WHEAT PASTA PRIMAVERA WITH BACON, by , is from Karlene's 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!

Karlene Stoby


2 cups whole wheat penne pasta
4 pieces of bacon, thick-cut
1 cup asparagus, coarsly chopped
1 cup broccolini, coarsly chopped
1 cup cherry tomatoes, halved
2 cups kale, packed, coarsly chopped
1/2 yellow onion, finely diced (~1 cup)
1 tablespoon minced garlic
2 tablespoons butter
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon Italian Seasoning
salt and pepper, taste (we were generous!)
Toppings: parmesan cheese

Cook penne pasta by following the directions on the box. Set aside.
Prep veggies by coarsely chopping asparagus, broccolini, kale, and cherry tomatoes. Set aside.
Prep bacon by chopping into large chunks. Then, place on a large skillet and turn to medium/high heat. Cook bacon for 5ish minutes, or until cooked. Remove from heat.
Clean pan and then add in olive oil, butter, and minced garlic. Turn to medium/high heat. Once the minced garlic begins to bubble, add in onion and sauté for a couple of minutes. Add the rest of the veggies and sauté for 5-7 minutes or until almost fully cooked.
Add in white wine and spices and sauté for a few more minutes.
Finally, add cooked penne pasta and bacon into the vegetables and mix.
Serve with parmesan cheese

Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Serving Size: 1/4, Calories: 363, Sugar: 4, Sodium: 324, Fat: 22, Carbohydrates: 32, Fiber: 9, Protein: 12




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