Main Dishes April 22, 2015
Calories
318
Sodium
422mg
17% DV
Fat
11g
16% DV
Protein
19g
38% DV
Carbs
35g
12% DV
Fiber
2g
9% DV
Pea and Ricotta Carbonara
968
Creamy ricotta is added to the egg mixture; making this carbonara extra creamy and tasty. Then add crunchy spring peas and you have perfect Pea and Ricotta Carbonara perfect for any night of the week.
4
8 ounces uncooked pasta
1 cup fresh peas (or frozen peas, thawed)
1/2 cup egg substitute (or two large eggs)
1/4 cup grated Parmesan cheese
1/2 cup reduced fat Parmesan cheese
1/2 cup part-skim ricotta
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
pinch of nutmeg
1 cup fresh peas (or frozen peas, thawed)
1/2 cup egg substitute (or two large eggs)
1/4 cup grated Parmesan cheese
1/2 cup reduced fat Parmesan cheese
1/2 cup part-skim ricotta
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
pinch of nutmeg
Cook the pasta according to package directions; omitting oil and salt.
While the pasta is cooking combing the remaining ingredients in a small bowl. Set aside.
Once the pasta is cooked drain reserving 1 cup...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
318
Sodium
422mg
17% DV
Fat
11g
16% DV
Protein
19g
38% DV
Carbs
35g
12% DV
Fiber
2g
9% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 6g 33%
Polysaturated Fat 1g 7%
Monosaturated Fat 3g 20%
Cholesterol 68mg 23%
Sodium 422mg 17%
Potassium 281mg 8%
Protein 19g 38%
% DAILY VALUE*
Total Carbohydrate
Fiber 2g 9%
Sugar 2g 4%
Vitamin A 909IU 18%
Vitamin B6 0.13mg 6%
Vitamin C 3mg 6%
Calcium 320mg 32%
Iron 3mg 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.