- 8 oz. oriecchiette pasta
- 1/4 lb. bacon, diced
- 1 clove garlic, peeled and minced
- 2 t. fresh thyme
- 1 pkg. (10 oz.) frozen broccoli florets, thawed and drained
- 1 jar (15 oz.) prepared Alfredo sauce
- 1/2 c. grated Parmesan cheese
Heat oven to 400 degrees. Cook pasta according to package directions; set aside. In a large saucepan over medium-high heat, cook bacon 5 minutes, or until crisp, stirring often. Add garlic and chopped thyme; cook 1 minute. Remove from heat. Add cooked pasta, broccoli florets and Alfredo sauce; toss gently to coat. Season with ground black pepper. Spoon mixture into greased casserole dish. Sprinkle Parmesan cheese evenly over casserole. Cover with foil. Bake 30 minutes, or until heated through, removing foil after 20 minutes.
Per serving – Calories – 397, Protein – 13 g., Carbohydrates – 35 g, Fiber – 3 g, Cholesterol – 59 mg., Sodium – 761 mg., Total fat – 23 g.