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Nutrition Facts
Serving Size 185 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 170 mg 7%
Total Carbohydrate 48 g 16%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 32 g
Vitamin A 15% Iron 20%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Penne with Bacon, Tomato & Peas
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

3 Tbsp extra virgin olive oil, divided
16 Oz H-E-B Select Sweet Tomatoes, halved
3 garlic, finely chopped
16 Oz H-E-B Petite Green Peas
16 Oz penne pasta
8 H-E-B Fully Cooked Bacon Slices, chopped
1/3 cup(s) H-E-B Shredded Italian Style Cheese Blend
1/8 Tsp kosher salt
1/8 Tsp black pepper
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Bring 8 cups of water to boil in a large pot.
Meanwhile, heat a heavy bottom skillet over medium heat for 3 minutes.
Add 1 1/2 tablespoons olive oil and tomatoes, stir-fry for 3 minutes.
Add the chopped garlic, frozen peas and 1/2 cup of water; cook until most water has evaporated (about 6 minutes). Keep the mixture warm.
Cook pasta according to the package directions, then drain and place in a large pasta bowl.
Add bacon, remaining 1 1/2 tablespoons olive oil and shredded cheese to the pea mixture.
Toss with pasta and season with salt and fresh cracked black pepper. Serve steaming hot.



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