INSIDE: A creamy pasta dish that won’t bust the grocery budget, Page

BUDGET- FRIENDLY: Creamy pasta with bacon and peas is spot- on for a low- cost meal. Serve with a lettuce wedge and crusty rolls. For dessert, fresh peaches taste good.

Ingredients

1 pound mini- shell or other small pasta 8 slices lean bacon, cut crosswise into thin pieces 2 teaspoons each olive oil 2 teaspoons butter Freshly ground black pepper 2 cups frozen peas 2 tablespoons half- and- half 2 tablespoons finely chopped fresh mint leaves Juice of 1 lemon 4 ounces finely grated parmesan cheese Servings: makes 8 servings Preparation time: 15 minutes Cooking time: for the pasta plus about 10 minutes

Cook pasta according to directions; reserve 1 cup pasta water, then drain. Meanwhile, heat a large skillet on medium. Add bacon, oil, butter and some pepper. Cook 4 minutes or until bacon is crisp. Immediately add peas and cook 2 minutes, stirring continuously. Add the half- and- half and mint. Add cooked pasta to skillet; stir to mix. Add lemon juice. Bring to simmer on low; remove from heat. ( Mixture should be thickened; add pasta water for desired thickness.) Add parmesan; stir to mix. Serve. ( Adapted from“Jamie Oliver’s Food Revolution.”)

Per serving: 440 calories, 18 grams protein, 19 grams fat ( 39 percent calories from fat), 7.4 grams saturated fat, 49 grams carbohydrate, 35 milligrams cholesterol, 453 milligrams sodium, 3 grams fiber.

Carb count: 3.