4 cups (16 ounces) penne
2 tablespoons olive oil
1 small onion (for ½ cup diced)
3 slices bacon (turkey, regular, or low-sodium)
1 tablespoon fresh parsley leaves (optional)
1 large container (15 ounces) reduced-fat ricotta cheese
¼ cup already-grated Parmesan cheese, plus additional for serving
½ teaspoon dried basil (see note)
3 tablespoons hot water from the pasta pot
Salt and black pepper to taste
1. Place the penne in 3 quarts of already-boiling unsalted water and cook until tender, 11 to 13 minutes.
2. Meanwhile, heat the oil in an 8-inch or larger nonstick skillet, over low heat. Peel and dice the onion and add it to the skillet. Coarsely chop the bacon, add it to the skillet and cook until the onion is tender and the bacon is not quite crisp, about 3 minutes. While the onion and bacon cook, chop the parsley (if using).
3. Using a slotted spoon, remove the bacon and onion to a 3-quart or larger serving bowl. To the bowl add the ricotta, the ¼ cup Parmesan cheese, parsley, basil, and hot cooking water from the pasta pot. Stir well and set aside.
4. Drain the penne well and pour half immediately into the bowl with the ricotta mixture. Stir well to mix, then add the remaining penne and stir well again. Season with salt and pepper and serve, passing extra Parmesan at the table.
Notes:
1. Serves 4 with leftovers to make Mock Spinach and Ricotta Lasagna.
2. If you have fresh basil substitute 1 tablespoon chopped for the dried. Chop it when you chop the parsley, if using, in step 2.
Based on individual serving.
Calories: 310
Total Fat: 8 g
Carbohydrates: 48 g
Protein: 17 g
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Source: Desperation Dinners! by Beverly Mills and Alicia Ross
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