I just made the BEST dinner. I took a Rachael Ray recipe and cut out a lot of the fat but kept the flavor. It ended up being 11 - 13 points per serving depending on if you eat the bacon or not. It is SOOOOOOOO tasty. Oh my gosh. I love it love it love it.
Creamy Spaghetti with Beans and Bacon
* 4 cups chicken stock
* 1 tablespoons extra-virgin olive oil
* 1 tablespoons butter
* 3 slices bacon (I used maple flavored)
* 4 cloves garlic, chopped
* 1/2 pound spaghetti
* 1 medium white onion, chopped (don't use yellow or red)
* 1 red bell pepper
* 1 fresh bay leaf
* 5 to 6 sprigs fresh thyme
* 1/2 can Cannelini or white kidney beans
* Salt and freshly ground black pepper
* 1/2 cup white grape juice (this is a white wine substitute)
* 6 oz grated Parmigiano-Reggiano
* A generous handful flat-leaf parsley, finely chopped
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the bacon to brown slightly and add flavor to pot. Remove bacon. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Careful not to let the garlic burn. Add onions and bell pepper, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add grape juice and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Crisp bacon under a broiler to crumble on top of pasta. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
YUM-O!
Creamy Spaghetti with Beans and Bacon
* 4 cups chicken stock
* 1 tablespoons extra-virgin olive oil
* 1 tablespoons butter
* 3 slices bacon (I used maple flavored)
* 4 cloves garlic, chopped
* 1/2 pound spaghetti
* 1 medium white onion, chopped (don't use yellow or red)
* 1 red bell pepper
* 1 fresh bay leaf
* 5 to 6 sprigs fresh thyme
* 1/2 can Cannelini or white kidney beans
* Salt and freshly ground black pepper
* 1/2 cup white grape juice (this is a white wine substitute)
* 6 oz grated Parmigiano-Reggiano
* A generous handful flat-leaf parsley, finely chopped
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the bacon to brown slightly and add flavor to pot. Remove bacon. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Careful not to let the garlic burn. Add onions and bell pepper, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add grape juice and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Crisp bacon under a broiler to crumble on top of pasta. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
YUM-O!
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