Trick: If fresh peas aren’t in season, frozen will work equally as well. To lower the fat even more, try turkey bacon or smoked ham in place of the bacon.
- 1 pound fusilli pasta
- 3/4 pound fresh shelled peas
- 2 slices bacon, finely chopped
- 1 small onion, chopped
- 4 ounces part-skim ricotta cheese
- 1 tablespoon extra virgin olive oil
Cook pasta according to package directions; drain, keeping warm.
Meanwhile, place peas in a large skillet and add one cup of water. Bring to a boil, reduce heat and simmer, covered, three to four minutes or until cooked. Drain and set aside.
In the same skillet, cook bacon over medium-high heat until browned. Drain off grease and add onion; cook four to five minutes or until tender. Add peas and cook 1 minute or until heated through.
In a large serving bowl, place ricotta and olive and cooked pasta, tossing well to coat.
Add pea mixture and toss to coat. Serve immediately with plenty of fresh cracked black pepper.
|Serving Size||Approx. 2 cups|
|Total Fat||13.9 g|
|Sat Fat||4.4 g|