Bacon &Amp; Veggie Pasta

1. Saute onion, green pepper, and garlic in olive oil till tender. Add bacon, tomatoe, bouillon, and spices. Let simmer 20 minutes.

2. While sauce is simmering cook pasta as directed.

3. When pasta is done drain and add to sauce.

4. Toss till pasta is covered with sauce.

5. Serve with grated parm cheese.

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Nutrient	Quantity
Total fats	7.3376 g
Protein	9.1569 g
Carbohydrates	50.0937 g
Energy	294.3416 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0408 g
Water	615.7486 g
Aspartic acid	0.6047 g
Calcium, Ca	111.0007 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0022 g
Lutein + zeaxanthin	539.9501 g
Fiber, total dietary	11.9897 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.001 g
Fatty acids, total saturated 22:0	0.0006 g
Carotene, beta	1162.091 g
Niacin	2.2043 mg
Hydroxyproline	0.0261 g
Vitamin A, RAE	108.2456 g
Fatty acids, total trans-polyenoic	0.0029 g
Arginine	0.2345 g
Riboflavin	0.1268 mg
Fatty acids, total trans-polyenoic 22:4	0.0016 g
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.0018 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0209 g
Fatty acids, total saturated 20:1	0.0069 g
Glutamic acid	1.5225 g
Sodium, Na	926.3882 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0419 g
Total lipid (fat)	7.3376 g
Manganese, Mn	0.566 mg
Fructose	5.9616 g
Proline	0.0749 g
Fatty acids, total saturated 16:0	0.3857 g
Fatty acids, total polyunsaturated 16:1 t	0.0009 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3358 g
Sucrose	1.8563 g
Choline, total	28.9052 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0018 g
Fatty acids, total polyunsaturated 18:1 t	0.011 g
Sugars, total	31.8979 g
Serine	0.1327 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.1242 g
Fatty acids, total saturated 20:4 undifferentiated	0.0086 g
Vitamin B-6	0.5597 mg
Selenium, Se	2.0752 g
Ash	9.5472 g
Fatty acids, total saturated 18:1 undifferentiated	0.5431 g
Pantothenic acid	0.5257 mg
Phenylalanine	0.1699 g
Fatty acids, total polyunsaturated 22:1 c	0.0002 g
Copper, Cu	0.2504 mg
Betaine	0.4824 mg
Thiamin	0.2016 mg
Retinol	0.8 g
Methionine	0.0221 g
Iron, Fe	2.6438 mg
Carbohydrate, by difference	50.0937 g
Phosphorus, P	133.0432 mg
Folate, total	72.7507 g
Tocopherol, gamma	0.3292 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Lycopene	5747.7811 g
Alanine	0.1219 g
Cholesterol	6.88 mg
Valine	0.1021 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0013 g
Fatty acids, total saturated 18:2 undifferentiated	0.5819 g
Glycine	0.106 g
Carotene, alpha	241.3172 g
Glucose (dextrose)	6.8134 g
Fatty acids, total saturated 14:0	0.018 g
Zinc, Zn	0.9585 mg
Isoleucine	0.0816 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	0.6381 g
Fatty acids, total saturated 14:1	0.0017 g
Fatty acids, total polyunsaturated 17:1	0.0018 g
Leucine	0.1246 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0029 g
Tocotrienol, alpha	0.0863 mg
Vitamin A, IU	3019.8115 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0008 g
Folate, DFE	71.9507 g
Tryptophan	0.0452 g
Vitamin C, total ascorbic acid	108.6983 mg
Phytosterols	46.8497 mg
Fatty acids, total polyunsaturated 16:1 c	0.0388 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.4383 g
Fatty acids, total saturated 20:0	0.0014 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0633 g
Vitamin B-12	0.0952 g
Vitamin K (phylloquinone)	25.355 g
Fatty acids, total saturated	0.5384 g
Histidine	0.0615 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	0.5957 g
Threonine	0.1215 g
Folate, food	72.7507 g
Fatty acids, total polyunsaturated 17:0	0.0032 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0002 g
Cryptoxanthin, beta	5.2325 g
Vitamin E (alpha-tocopherol)	1.5684 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0006 g
Fatty acids, total trans	0.0147 g
Fatty acids, total trans-monoenoic	0.0119 g
Magnesium, Mg	49.9777 mg
Lysine	0.153 g
Potassium, K	1623.0068 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0357 g
Fluoride, F	8.3879 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1 cup	64	14.944	0.16
Pasta	8 ounces	156.4892	22.6796	5.239
Tomato	1 can	40.2099	8.6898	0.4468
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Bacon	0.5	18.08	0.1512	1.3544
Garlic Clove	3	0	0	0
green pepper	0.5 cup	14.9	3.4568	0.1267
red pepper flake	0.25 teaspoon	0	0	0
vegetable bouillon cube	1 vegetable	0	0	0