It’s been a while since I posted a recipe. I’ve still been enjoying looking at the Reader and getting inspiration from you all.
I used gluten-free pasta (Ancient Harvest is a good brand), took out the bacon and added in chick peas, subbed vegetable broth for chicken broth, and used a cup of shredded mozzarella cheese in lieu of the 1/2 cup shredded mozzarella/1/4 cup shredded pecorino romano. I may have added more rosemary than was called for, too!
It was a delicious, hearty dish for a fall evening, and one to not feel too guilty about!