Pasta with Smoked Turkey Bacon, Spinach, Carrots and Mushrooms 

GIF file and photography created by Paulette L. Motzko.

Paulette L. Motzko. PLM Studios, Las Vegas Nevada.

Recipe by Paulette Motzko.

November 25th 2017. 1:40 a.m.

  • 1 cup chopped baby carrots
  • 1 cup chopped mushrooms
  • 2 cups baby spinach
  • 4 garlic cloves chopped
  • 4 slices Applegate turkey bacon, chopped
  • 1-1/2 tablespoons grapeseed oil- I used Pompeian brand grapeseed oil from France. Has tons of vitamin E in it and it is has a really high flash point. You can also bake with it as well. (I didn’t know any of this but I started reading a book on how to cook with almond flour on Google Play Books and that’s what the author used.)
  • Three to four cups of vegetable broth, depending on how thick you wanted to be
  • 14 oz can diced tomatoes, undrained
  • 14 oz canned garbanzo beans, rinsed to remove some of the salt
  • 6 oz pasta that’s been cooked al dente
  • 2 tablespoons Ranna basil pesto
  •  2 tablespoons Kraft Parmesan Romano cheese
  • Half of a 24.5 Oz bottle of MUTTI tomato puree.

Sautee and Brown the Applegate turkey bacon and whatever vegetables you decide to use on a non-stick grill pan or nonstick skillet, and set aside.

In the same pan sauteed vegetables you decide to use, up to 4 cups chopped vegetables, adding in either the kale or spinach and leafy greens last, until the vegetables are caramelized and tenderized.

Add the other ingredients to a large pot, mixing well.

Cook the pasta you decide to use, until Al Dente, then add to the pot.