This is a great pasta recipe to whip up during the week for a nutritious quick meal. The antioxidants in the Tuscany-Mix pack a powerful punch against stress and free radicals.
| 16 ounces | Spaghetti pasta |
| 1 pound | Thick-cut bacon, turkey bacon, or pancetta, chopped |
| 3 tablespoons | Extra virgin olive oil |
| 1 cup | Diced red onion |
| ½ teaspoon | Engage Organics Mexi-Mix |
| 1 tablespoon | Engage Organics Garlicsaltless |
| 1 teaspoon | Engage Organics Original All-Purpose |
| 2 teaspoons | Engage Organics Tuscany Mix |
| 2 cups | Diced Roma tomatoes |
| ¼ cup | Red wine |
| ¼ cup | Freshly grated Parmesan |
| Fresh basil, for garnish |
|
In a large stock pot, boil 3 quarts of water. When boiling, add pasta and cook until pasta is al dente.
In a large saut� pan over medium heat, saut� bacon until crispy. Remove bacon to drain on a paper towel lined plated and remove � of bacon fat from the pan.
Add extra virgin olive oil and onions, and cook until onions are translucent.
Add Mexi-Mix and Garlicsaltless, cook for 2 minutes then add tomatoes.
Saut� for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture. Add Tuscany-Mix and bacon. Toss with Parmesan and fresh basil.
Add Original All-Purpose to taste.
|
