Ingredients
| angel hair whole wheat pasta |
6 oz.
|
| turkey bacon |
6 slices
|
| olive oil |
1 Tbsp.
|
| zucchini noodles (about 2 large zucchinis, spiralized) |
10.7 oz. package
|
| large eggs, whisked |
2
|
| shredded parmesan cheese |
1/2 cup
|
| salt |
1 tsp.
|
| peas, if frozen-thawed |
1 cup
|
| Freshly cracked pepper, to serve |
Directions
- PREPARE pasta according to package instructions. STRAIN and RESERVE ¼ cup pasta water.
- In a large skillet over medium-low heat, COOK bacon until desired crispiness. Once cooked, PLACE on a cutting board and CHOP into bite-size pieces.
- ADD oil to the same skillet used for cooking bacon. Over medium heat, ADD zucchini noodles and SAUTÉ until slightly tender, about 3-5 minutes. ADD whole wheat noodles.
- Slowly STIR in the egg, parmesan, and salt. USE a tong to COAT the pasta with the mixture. ADD reserved pasta water to reach desired consistency. COOK over low heat for 3-5 minutes.
- ADD chopped bacon and peas.
- SERVE with freshly cracked pepper. REFRIGERATE leftovers for up to 3 days.
Nutritional Info
Per Serving: 1/4th of Recipe
| Calories |
260
|
| Total Fat |
12 g
|
| Saturated Fat |
4 g
|
| Cholesterol |
115 mg
|
| Polyunsaturated Fat |
1.5 g
|
| Monounsaturated Fat |
4.5 g
|
| Sodium |
1140 mg
|
| Carbohdyrates |
23 g
|
| Sugar |
6 g
|
| Fiber |
5 g
|
| Protein |
16 g
|
| Vitamin A |
110 mcg
|
| Calcium |
180 mg
|
| Iron |
2.4 mg
|
| Vitamin D |
0.6 mcg
|
| Folate |
80 µg
|
| Choline |
100 mg
|
| Potassium |
560 mg
|