1 lb portobello mushrooms
1-2 lbs bacon, cooked and cut into pieces
2 roma tomatoes, diced
1 medium package of multi colored spiral pasta, cooked
1/2 cup of parmesan cheese
1 can of sun-dried tomato alfredo sauce
2 teaspoons butter
Saute mushrooms in butter until they darken. Take off heat and set aside. Mix cooked pasta with sauce in a bowl until completely covered. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.
courtesy of: Emily Jeffcoat, Lubbock, Texas / WRCB Channel 3, 900 Whitehall Road, Chattanooga, Tennessee 37405, (423) 267-5412
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment