Recipe: Pasta and Vegetable Carbonara (with broccoli and red bell pepper)

PASTA AND VEGETABLE CARBONARA

3 cups bow tie pasta (6 oz dried)
8 slices bacon
1 cup red bell pepper, coarsely chopped
1 (10 ounce) package frozen cut broccoli, thawed
2 teaspoons unbleached flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup half and half
1/4 cup grated parmesan cheese

Cook the pasta to the desired doneness as directed on the package. Drain and keep warm.

Cook the bacon over medium heat, in a large skillet, until crisp. Drain, reserving 1 tablespoon of the drippings in the skillet. Crumble the bacon and set aside.

Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently. Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently.

In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth. Add to the mixture in the skillet and cook until the mixture is thickened, stirring constantly. Stir in the Parmesan cheese.

Serve hot.

Makes 4 servings
Source: Pillsbury Classic Cookbooks: Italian

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