Veggie Pasta Carbonara

A family favorite from Lion House Lite Recipes  1996

6 ounces bowtie or farfalle pasta
3 slices bacon
1 cup coarsely chopped red bell peppers
2 cups chopped broccoli florets
2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup half and half
1/4 cup grated Parmesan cheese

Cook pasta as directed on package.  Drain and keep warm.  In a large frying pan, cook bacon over medium heat until crisp.  Drain, reserving 1 tablespoon drippings in the pan.  Saute bell pepper and broccoli in drippings for 3 to 5 minutes or until vegetables are tender-crisp.  Crumble bacon.  Add pasta and bacon to the vegetables in the pan and cook 3 to 5 minutes longer, stirring frequently.  Combine flour, salt, pepper, and half and half in a small bowl.  Whisk with a wire whisk until smooth.  Add to mixture in skillet and cook, stirring constantly, until thickened.  Add Parmesan cheese and stir.  Makes 6 servings. (not in our house!)