Friday, August 27, 2010

Creamy Veggie Pasta with Bacon - WEMP FREE!!!!

OK, so I took an older recipe that we like (that my brother created years ago) and changed it up just a bit and gave it a whole new flavor! The kids LOVED it this way!!!

I never think to...because I never think out of the box!...BUT, you could probably add some cooked chicken to this for a well rounded meal! :) Maybe next time!

1 lb whole wheat OR corn/rice/potato angel hair pasta
2 small yellow squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
1 small bell pepper (red/yellow/orange), cut into 1 inch pieces, optional
1/2 small onion, optional
1/3 cup olive oil
1 1/2 tsp minced garlic
1 1/2 cup white cooking wine
1 tsp fresh basil
1 tsp Italian seasoning
1/4 tsp crushed red pepper, optional
1/4 cup pre-cooked bacon pieces
about 1/3 cup Rich's Coffee Rich non-dairy creamer (in freezer section at grocery store!)
parmesan cheese, optional (of course, not for WEMP-free!)
salt and pepper to taste

1. Cook pasta, according to directions on package.
2. In large stir fry pan, heat oil until very hot. Add garlic and onion and saute for a minute or two. Add squash, zucchini, and bell pepper. Add white cooking wine, basil, Italian seasoning, and crushed red pepper, if desired. Turn heat to medium and simmer for about 10-15 minutes until veggies are a bit tender. Stir in bacon and non-dairy creamer and heat until hot again. Add salt and pepper to taste.
3. Drain pasta when finished cooking, and put onto plates. Top with veggies and the oil/wine sauce. Sprinkle with parmesan cheese, if desired.

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