Fusilli with Bacon and Arugula
Servings
2Serving size
2 ounces pasta with sauceThis recipe can be multiplied and makes great leftovers.
Ingredients
| 4 quart Water |
| 4 ounce Whole wheat Fusilli (or gluten-free fusilli) |
| 2 slice raw Bacon (finely diced) |
| 6 large Green onions (sliced crosswise; keep white and green parts separate) |
| 1 small Red bell peppers (diced) |
| 4 Ounces Arugula, raw |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 ounce Parmesan cheese (grated) |
Instructions
When the water boils, add the pasta.
Cook for 12-15 minutes or until al dente.
Place a large skillet over high heat and add the bacon. Stir frequently and reduce the heat to medium, cooking the bacon slowly for about 15 minutes or until lightly crisped.
Add the white parts of the green onion and the diced red pepper, then cook, stirring frequently, for about 3 minutes.
Add the arugula and cook for 1 minute, stirring frequently until the arugula is barely wilted.
Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and add the green tops of the green onions.
Toss well.
While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.
Grate the Parmigiano over the pasta and serve immediately.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe is well balanced with the umami of bacon and parmesan, sweetness of the peppers and sharpness from the arugula and scallions. It has a bit more sodium than we generally like in our recipes, but you may be able to find lower sodium bacon in your market.
Adding a bit of ground fennel seed while cooking the bacon adds a great depth of flavor: it tastes like Autumn.