Here's a delicious take on pasta and tomato sauce. We made ours with fresh plum tomatoes, cannellini beans and bits of turkey bacon.
What You Need
Original recipe yields 6 servings
1/2 lb. whole wheat spaghetti, uncooked
8 slices OSCAR MAYER Turkey Bacon, cut into 1-inch pieces
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
4 large plum tomatoes, seeded, chopped
1 can (15 oz.) cannellini beans, rinsed
4 cloves garlic, minced
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Add To Shopping List
Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir bacon in large skillet on medium heat until done. Remove bacon from skillet with slotted spoon; drain on paper towels. Add dressing and tomatoes to bacon drippings in skillet; mix well. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 5 min. or until heated through and slightly thickened, stirring occasionally and adding beans and garlic to the skillet for the last 2 min.
Drain spaghetti; place in large bowl. Add tomato mixture; mix lightly. Top with cheese, basil and bacon.
Add 1/4 tsp. crushed red pepper to skillet along with the dressing and tomatoes.
Prepare using rinsed canned chickpeas (garbanzo beans) or navy beans.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.