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Peas, Bacon and Ricotta Pasta
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Peas, Bacon and Ricotta Pasta
Recipe Amount:
4 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
365
This has been a family favorite for years with full fat and sodium and we feel that this version is close enough to the dish we love.
Ingredients
- 2 Strips Uncured Bacon - Cut into lardons
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 16 Oz Frozen Peas
- 1/3 Cup Part Skim Ricotta Cheese
- 8 Oz Dried Pasta - Penne works well
- 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 pan.
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 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 to the pasta. Toss thoroughly and add the grated Parmesan cheese. Adjust seasonings with lemon juice and black pepper to taste. Serve.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
407
Fat (g):
8
Cholesterol (mg):
19
Sugar (g):
9
Protein (g):
16
Fiber (g):
13
Sodium (mg):
365
Potassium (mg):
517
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