Pasta Carbonara with Broccoli

• 12 ounces pasta, any short chunky shape
• 2 tablespoons extra virgin olive oil
• One 6-ounce package Fakin Bacon tempeh strips
• 3 to 4 garlic cloves, minced
• 4 cups finely chopped broccoli florets
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 2 to 4 tablespoons Silk creamer, as needed
• Salt and freshly ground pepper to taste

1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2. Meanwhile, heat 1 tablespoon of the oil in a wide skillet.
3. Saute the bacon pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
4. In the same skillet, heat the remaining tablespoon of oil.
5. Add the garlic and saute over low heat until golden.
6. Add the broccoli and wine to the skillet.
7. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes.
8. Remove from the heat.
9. In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley.
10. Toss well.
11. Add enough creamer to give the dish a bit more moisture.
12. Season with salt and pepper, then serve.
13. Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
14. The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish.
15. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
16. Calories: 332
17. Total Fat: 8g
18. Protein: 13g
19. Carbohydrates: 51g
20. Fiber: 5g
21. Sodium: 260mg

pasta, extra virgin olive oil, garlic, broccoli florets, white wine, parsley, silk creamer, salt

Taken from www.epicurious.com/recipes/food/views/pasta-carbonara-with-broccoli-390496 (may not work)