1/2 Photos of Linguine With Broccoli, Peas, Ricotta and Bacon
Kiwi Kathy's Note:
Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.
My Private Note
Units: US | Metric
- 1Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
- 2Bring to boil one medium saucepan and one large saucepan of salted water.
- 3Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
- 4Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.
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Nutritional Facts for Linguine With Broccoli, Peas, Ricotta and Bacon
Serving Size: 1 (251 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 747.7
- Calories from Fat 299
- Total Fat 33.3 g
- Saturated Fat 14.5 g
- Cholesterol 71.8 mg
- Sodium 458.8 mg
- Total Carbohydrate 83.1 g
- Dietary Fiber 5.4 g
- Sugars 5.2 g
- Protein 27.2 g