Click on a category to see more recipes in this category
Ingredients
1 (14 1/2 oz) Can stewed tomatoes
1 Cups fresh broccoli florets
1 Medium carrot, thinly sliced
1/4 Teaspoon salt
1/4 Teaspoon Italian seasoning
1/4 Teaspoon dried oregano
1/8 Teaspoon dried basil
2 Bacon strips, diced
1/4 Pound fresh mushrooms, sliced
1/4 Cup chopped green pepper
1/8 Cup chopped onion
1 Garlic clove, minced
8 Ounces uncooked medium shell pasta
1/8 Cup shredded parmesan cheese
Instructions
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through.
Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.