Campanelle and Bacon

This Campanelle and Bacon pasta takes no time at all to whip up! You can substitute different types of pasta, but the shape of the campanelle really turns this dish into something unique.

Total Time

20min

5.0

1 Rating

Author: Cooking with Tovia

Servings:

Ingredients

•

8 oz

Campanelle Pasta

•

4 slices

Bacon

•

Onions , diced

•

4 Tbsp

Whole Milk

•

1/2 cup

Cottage Cheese

•

1/2 cup

Frozen Peas and Carrots

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Place a pot of heavily salted water on the stove and bring to a boil. Add the Campanelle Pasta (8 oz) and cook according to package directions. Drain and set aside.

Cut the Bacon (4 slices) into 1-inch pieces. Cook until browned, then drain and set aside.

Into the same pan, using the leftover bacon grease, add Onions (3) . Cook for 10 minutes, stirring occasionally until onions are caramelized. Set aside.

Into a pot, add the caramelized onions and Frozen Peas and Carrots (1/2 cup) .

Add the cooked pasta and stir to coat. Add Whole Milk (4 Tbsp) , Cottage Cheese (1/2 cup) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix well over medium heat, until cheese is melted.

Add the bacon to the pot and stir to combine.

Serve hot in large, wide bowls.

Nutrition Per Serving

CALORIES

363

FAT

9.0 g

PROTEIN

14.8 g

CARBS

57.9 g