Came home from camp today, to an empty fridge, and since it was Easter Sunday, everything was closed, so I had to make due. This tasted great :)
3 cups whole wheat pasta
3 cloves garlic, minced
2 tbsp olive oil
8 strips of bacon
1 tsp red pepper flakes
1 tsp basil
2 small tomatoes, chopped
12 asparagus tips
1/3 cup chopped cabbage
1 jar marinated artichoke hearts
1/3 cup cheese
Pre-heat oven to 450 degrees
In a small oven safe dish, mix 1 clove minced garlic, tomatoes, asparagus, artichoke hearts and cabbage
Coat with 1 tbsp olive oil
Bake for 15-20 minutes
Meanwhile, heat a large deep pan over medium heat
Fry bacon until almost done
Remove bacon and reserve 2 Tbsp bacon fat
Bring a large sauce pan with salted water to a boil, and cook pasta 10-12 minutes
Heat remaining olive oil in frying pan
Saute remaining garlic until just browned, add roasted vegetables, bacon and pasta
Add left over bacon fat
Stir in cheese, heat until just melted
Salt and Pepper to taste
We served this with garlic bread and it made a great, fast meal
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