Shelly Greens And Bacon

• 8 ounces uncooked shell pasta
• 5 salt-cured bacon slices
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 tablespoon country Dijon mustard
• 1 (10-ounce) package frozen chopped collard greens, thawed and drained
• 1 (14-ounce) can diced tomatoes
• 1/4 teaspoon freshly ground pepper
• Refrigerated shredded Parmesan cheese

1. Cook pasta according to package directions; drain and keep warm.
2. Cook bacon in a large skillet until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
3. Saute garlic and onion in reserved drippings until tender. Add Dijon mustard, collard greens, and tomato; reduce heat to medium, and cook 10 minutes.
4. Add pepper; pour over pasta, tossing gently to coat. Top with crumbled bacon and cheese.

shell pasta, salt, garlic, onion, country, collard greens, tomatoes, freshly ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/shelly-greens-bacon (may not work)