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I cut this recipe in half to serve two. We each had a very large helping and there was a generous serving leftover. * I did not have ricotta cheese and didnt want to buy it for the 1/4 cup I would use here, so I used 1 slice of provolone cheese, minced and enough fatfree sour cream to equal the 1/4 cup ricotta cheese. ** I used fat-free Parmesan cheese Cook Penne in boiling salted water. In a large fryping pan, heat bacon until fat begins to melt. Stir in thawed peas and saute for 1-2 minutes before adding the shrimp. Cook until just done. Remove from heat and stir in 1-2 Tbsp. butter until melted. In a bowl, combine ricotta, salt, pepper and Parmesan. Just before serving add 2 Tbsp. boiling pasta water and whisk thoroughly. Drain penne when al dente and mix in ricotta. Add bacon-shrimp mixture and toss well before serving. Recipe from http://www.ebicom.net/kitchen MC formatting by firstname.lastname@example.org Serving Ideas : Serve with wilted spinach or spinach salad. NOTES : This was delicious. Recipe by: The New Pasta Cookbook Posted to MC-Recipe Digest V1 #1018 by Roberta Banghart
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 55.2mg||17 %|
|Sodium 45.5mg||2 %|
|Potassium 135.3mg||4 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 41.4g|
|Protein 8.6g||12 %|
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Calories per serving: 218
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