Ingredients
2 cans (14-1/2 ounces each) stewed tomatoes2 cups fresh broccoli florets2 medium carrots, thinly sliced1/2 teaspoon salt1/2 teaspoon Italian seasoning1/2 teaspoon dried oregano1/4 teaspoon dried basil4 bacon strips, diced1/2 pound fresh mushrooms, sliced1/3 cup chopped green pepper1/4 cup chopped onion2 garlic cloves, minced16 ounces uncooked medium shell pasta1/4 cup shredded Parmesan cheese
Preparation
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through.
Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.
