Gluten-Free Pasta Dinner

Ingredients

• Bacon

  Raw, cured pork

  2 ⅛ oz or 60g

• Onions

  Raw

  ⅝ medium (2-1/2" dia) or 70g

• Mushrooms

  Brown, italian, or crimini, raw

  ¹³⁄₁₆ cup whole or 72g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Penne Pasta

  Gluten Free - Great Value

  12 oz or 336g

• Salt

  Table

  ¹⁄₁₆ tbsp or 2g

• Garlic powder

  Spices

  ¹⁄₁₆ tbsp or 0.8g

• Ricotta cheese

  Part skim milk

  8 oz or 227g

• Parmesan cheese

  Shredded

  5 ⅓ tbsp or 27g

Directions

1. In a large pot bring water to boiling and cook pasta as per the instructions on the box.
2. While the pasta is cooking, dice bacon and start cooking in a large skillet over medium/high heat.
3. Remove bacon and place in a bowl lined with a paper towel, set aside. Make sure to leave the bacon renderings in the pan.
4. Turning the heat down to medium, add the onions to pan. Cook until onions are translucent and starting to caramelize.
5. Add the frozen peas and cover. Cook for 5 minutes or until peas are done.
6. Lastly add the mushrooms in and continue to cook mixture until mushrooms are browned.
7. In a large bowl, add drained pasta, vegetable mixture, bacon, ricotta cheese, garlic salt and Parmesan cheese and stir well. Adjust salt to taste and serve immediately.

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