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Ingredientes
- 2 tsp extra virgin olive oil
- 2 x garlic cloves chopped
- 1/2 c. chopped onion
- 5 ounce Canadian bacon
- 1 can evaporated skim lowfat milk - (12 ounce)
- 1/2 c. low-fat lowfat sour cream
- 2 Tbsp. Parmesan cheese
- 6 c. cooked penne pasta
- 1/4 c. chopped fresh basil
Direcciones
- Heat the oil in a skillet over medium-high heat. Add in the garlic and onion and saute/fry for 4 min. Add in the bacon and saute/fry till the bacon is crisp, about 4 min. Crumble the bacon.
- Remove the garlic-bacon mix from the skillet. Add in the evaporated lowfat milk and lowfat sour cream to the skillet. Cook over low heat till thickened (don't curdle).
- Add in the cheese and the garlic-bacon mix to the skillet. Toss the sauce with the warm cooked penne, top with basil, and serve.
- This recipe yields 6 servings.
- Serving size: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 1061 | |
| Calories from Fat 136 | 13% |
| Total Fat 15.65g | 20% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 454mg | 19% |
| Potassium 847mg | 24% |
| Total Carbs 185.28g | 49% |
| Dietary Fiber 7.8g | 26% |
| Sugars 13.7g | 9% |
| Protein 41.16g | 66% |
