Penne and rapini make a tasty twosome in this quick-and-easy pasta recipe tossed in olive oil and Parmesan cheese.




  • Cook bacon in a large nonstick skillet over medium heat for 6 minutes, until crisp. Cool and crumble bacon; save drippings.

  • Rinse rapini; cut into 2-inch pieces. Blanch in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook as per package instructions. Drain.

  • While pasta cooks, reheat bacon drippings and add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon, olive oil and Parmesan.

Nutrition Facts

452 calories; 16 g total fat; 14 mg cholesterol; 250 mg sodium. 62 g carbohydrates; 15 g protein;