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Peas, Bacon and Ricotta Pasta
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Peas, Bacon and Ricotta Pasta
Recipe Amount:
4
Serving Size:
1
Sodium per Serving (mg):
365
Since this has been a family favorite for years with full fat and sodium, we feel that this version is close enough to the dish we love.
Ingredients
- 2 Bacon, uncured - 2 strips cut into lardons
- 1 Onion - Diced
- 12 Garlic Clove - Minced
- 16 Oz Peas, Frozen
- 1/3 Cup Ricotta Cheese, Part Skim
- 8 Oz Pasta, Dried
- 1/4 Cup Parmesan Cheese
- Black Pepper - To taste
- 2 Tbl Lemon Juice - Juice from 1 lemon
Preparation
Step 1:
Using a medium skillet over medium heat, cook the bacon until lightly browned, and not crisp. Set aside the bacon and pour off all but 1 tablespoon fat from the epan.
Step 2:
Add the chopped onion to the skillet, cooking until soft. Add the garlic and cook for 1 minute, Add the peas, stirring to coat thoroughly and heat all the way through. Add back in the bacon. Turn off the heat.
Step 3:
Cook the pasta according to package directions. Drain pasta and add to a large bowl with the ricotta. Toss. Add the onion, peas and bacon and add them to the pasta. Toss thoroughly and add the grated Parmesan. Add lemon juice and black pepper to taste. Serve.
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
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Variations
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1
Calories (kCal):
407
Fat (g):
8
Cholesterol (mg):
19
Sugar (g):
9
Protein (g):
16
Fiber (g):
13
Sodium (mg):
365
Potassium (mg):
517