Photography by James Tse
Food Styling by Calire Stubbs
Prop styling by Jane Hardin
First published in Wish September 2007
Italian | Boiling | Frying | Cheese | Pasta | Pork | Vegetables | Dinner | Main Dish | All categories...
food
Penne Carbonara
Brighten up this decadent but cost-effective dish with your favourite frozen mixed vegetables.
Ingredients (Serves 4)
| 1/2 tsp | olive oil |
| 4 | cloves garlic, minced |
| 1 | bunch green onions, finely chopped |
| 1/2 lb | peameal bacon, chopped |
| 1 cup | evaporated 2% milk |
| 1/2 cup | sour cream |
| 12 oz | penne pasta |
| 1 cup | frozen mixed vegetables |
| 1/3 cup | chopped fresh parsley |
| 1/4 cup | chopped fresh basil |
| 4 tbsp | grated Parmesan |
Instructions
- In a small non-stick skillet, heat oil over medium heat. Add garlic and green onions, stir 2-3 minutes, or until onions soften.
- Mix in bacon and cook for 5 minutes.
- Stir in evaporated milk and sour cream and simmer over medium-low heat for 5 minutes more, or until thickened slightly.
- Meanwhile, in a pot of boiling salted water cook pasta for 5 minutes. Add veggies, cook 3-5 minutes or until pasta is al dente.
- Drain pasta and veggies and return to pot, reserving 3/4 cup of cooking water. Add sauce, reserved water, parsley, basil, Parmesan, and salt and pepper to taste. Toss and serve.
Nutritional information
Nutrients per serving: 557 calories, 14 g fat, 28 g protein, 77 g carbs, 4 g fibre. Excellent source of folate, calcium and iron.
Comment on "Penne Carbonara"
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Lisa writes:
This is a great tasting and fast meal! I used elbows instead of penne (much easier for the little ones). I definitely will do this one again!
—posted February 25, 2008 at 5:26 p.m.
nancy writes:
so yummy and so easy! I used cubed ham instead of peameal bacon.
—posted May 31, 2008 at 10:29 p.m.
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