10 10
YIELD
4 servings
ACTIVE
5 minutes
TOTAL
10 minutes
12 OZ FUSILLI PASTA
8 STRIPS BACON
1 CUP SHREDDED CARROTS
2 CUPS FROZEN PEAS
1 CUP ALFREDO SAUCE
1½ TSP EACH CHOPPED GARLIC AND DIJON MUSTARD
FRESHLY GROUND PEPPER, TO TASTE
Boil fusilli as package directs, reserving 1 cup cooking water before draining.
Meanwhile, panfry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet.
Heat skillet; add shredded carrots and sauté 1 minute or until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer.
Toss with drained pasta, bacon and reserved cooking water as needed.
CALORIES 570 TOTAL FAT 17G SATURATED FAT 8G CHOLESTEROL 37MG SODIUM 729MG
TOTAL CARBOHYDRATES 80G DIETARY FIBER 7G PROTEIN 23G
