I always try to eat as healthy as possible (really tasty cupcakes don’t count) but with my busy schedule it is hard to find time to cook. I am pretty sure most people reading this blog are in the same boat. I don’t eat fast food and I usually just run to Central Market or Eatzi’s to pick up a healthy meal for one, but this gets expensive over time. Since I live by myself and I don’t like leftovers, I am always trying to find recipes that are fast, easy and good re-heated.
A couple of weeks ago I was reading the March issue of Self Magazine and a great recipe landed right in my lap – Pasta Carbonara Light, contributed by Jennifer Iserloh, author of Secrets of a Skinny Chef. I made the dish last week for TV night with my girlfriends (they loved it by the way) and I made it again last night after realizing I needed to use the rest of my basil before it ruined. This meal is so quick and easy that I was able to cook it while simultaneously staging an Indian wellness session (crazy I know – you’ll read about that later). The best part is that you more than likely have all of the ingredients already; you just have to throw them all together!
Ingredients
6 slices nitrate-free turkey bacon, chopped
4 egg yolks
½ cup nonfat plain Greek yogurt
½ cup grated Parmesan
½ tsp coarsely ground black pepper
2 cups of frozen peas
1 box (16 oz) wheat pasta
2 tbsp half-and-half
¼ cup of fresh basil
Directions
Heat oven to 425o. Coat a cooking sheet with cooking spray (I just cover one with foil so it is easier to clean up). Spread bacon on sheet and bake until crisp, which is usually around 15-20 minutes and set aside. Whisk egg yolks, yogurt, Parmesan and pepper in a bowl until smooth. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats the noodles. Turn off the heat, add half-and-half and stir well. Top with basil and Parmesan and serve immediately. It sounds like a lot but I usually do all of the directions above simultaneously, which makes it go by really fast!
Nutrition
472 calories per serving, 12 g fat (4 g saturated), 66 g carbs, 4 g fiber, 19 g protein
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