Category: Poultry Dishes

Serves: 6

Ingredients

• 5 slices precooked turkey bacon
• 1 lb rapini (broccoli rabe), cut into 2-in pieces
• 1 lb wheat free/gluten free penne pasta
• 3 Tbsp extra-virgin olive oil
• 4 garlic cloves, peeled and sliced
• 1/4 cup sliced, pitted black olives
• 1/4 tsp crushed red pepper
• 1/4 lb sliced mushrooms
• 2 Tbsp grated Parmesan cheese

Directions

1. Microwave bacon on paper towel-lined microwave-safe plate for 30 seconds. Crumble.
2. Blanch rapini in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook 10 minutes, as per package instructions. Drain.
3. While pasta cooks, heat olive oil over medium heat. Add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon and Parmesan.

Nutrition Facts

Calories 410, Fat 12g (Sat 2g), Protein 15g, Carbohydrates 62g, Fiber 7g, Sodium 196mg, Cholesterol 4.5mg