Pea and Ricotta Carbonara

April 22, 2015

951

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.

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

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

Nutritions

Calories
318

Sodium
422mg
17% DV

Fat
11g
16% DV

Protein
19g
38% DV

Carbs
35g
12% DV

Fiber
2g
9% DV