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.

Ingredients

  • 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

Instructions

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. 

Nutrition

Servings

4

Serving Size

Approx. 2 cups

Calories

393

Total Fat

13.9 g

Sat Fat

4.4 g

Cholesterol

20 mg

Sodium

260 mg

Potassium

338 mg

Carbohydrate

48 g

Protein

18 g