Nutrition Facts

Serving Size 381 g

(Approx. 6 Servings)

Amount Per Serving

Calories	410	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 10 mg	3%

Sodium 510 mg	21%

Total Carbohydrate 70 g	23%

Dietary Fiber 7 g	28%

Sugars 8 g

Protein	17 g

Vitamin A 25%	•	Iron 25%

Vitamin C 25%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pasta with Bacon and Vegetable Marinara

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

16 Oz dry penne pasta, cook as directed on package

1 Tbsp extra virgin olive oil

5 garlic cloves, minced

30 Oz crushed tomatoes

6 thick sliced bacon, medium dice

1/2 cup(s) DeLallo Mar Artichoke Hearts

3 Oz fresh baby spinach, rough chopped

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Instructions

Heat olive oil in a medium size pot. Add minced garlic and crushed red pepper. Sauté approximately 3 to 5 minutes.

Add crushed tomatoes and bring to a simmer. Let simmer 20 minutes.

While sauce is cooking, cook bacon in a large sauté pan until crisp. Add sliced mushrooms cooking an additional 5 minutes.

Once mushrooms are cooked to your desired doneness, add artichokes and spinach and cook an additional 3 to 5 minutes.

Place pasta on serving plate. Top with marinara sauce, then sautéed mushrooms. Serve.