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Bowtie Pasta with Canadian Bacon

Related recipes: Main Dishes, Low-Carbohydrate
Bowtie Pasta with Canadian Bacon: Main Image

Quick Facts

Servings: 6
A very hearty pasta dish that gets its pizzazz from the smoky flavor of Canadian bacon. Serve this on a cold winter day!

Ingredients

  • 1 Tbs olive oil
  • 4 medium onions, chopped
  • 8 oz Canadian bacon, cut into 1/2" (1.5cm) cubes
  • 4 cloves garlic, minced
  • 4 cups canned tomatoes
  • 1/2 cup red wine
  • Freshly ground pepper, to taste
  • 1 lb spaghetti, uncooked
  • 1/2 cup Parmesan cheese, grated

Directions

  • Heat olive oil in a medium-sized saucepan. Brown onion in olive oil until light brown.
  • Add garlic and canadian bacon and saute for 5 minutes. Add tomatoes and wine and cook, partially covered for about 30 minutes.
  • Meanwhile cook pasta in rapidly boiling water until al dente. Drain, and transfer to a serving bowl.
  • Season sauce generously with freshly ground pepper and pour over spaghetti.
  • Serve with freshly grated Parmesan cheese

Nutrition Facts

Calories 473
  Calories from Fat 78 (16%)
(13%)Total Fat 9g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(9%)Cholesterol 26mg
(28%)Sodium 673mg
(19%)Potassium 673mg
Total Carbohydrate 72g
(20%)Dietary Fiber 5g
Sugars 8g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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