Let’s start today with a bit of a disclaimer about today’s recipe. It isn’t the most healthy – it has bacon and butter and cheese and pasta! But even with all those things it still comes in with under 400 calories. For me, this signifies balance and moderation. Sometimes all I want is a warm comforting bowl of pasta and if I continually ignore that craving, I will likely replace it with all kinds of other healthy and more likely unhealthy choices until I cave and just have the pasta. So why not have it from the start and find a way to do it that both satisfies my craving and doesn’t ruin my diet. This recipe absolutely does that for me. Not to mention that the combination of crunchy sweet sugar snap peas, creamy Parmesan, salty bacon, and lemon is amazing. Really delicious.
Sugar Snap Pea and Bacon Pasta
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- 8 oz. high fiber pasta
- 1 lb. sugar snap peas, chopped (you can also use asparagus, summer squash, zucchini, or broccoli)
- 3 U slices bacon
- 1 U onion, diced
- 2 U garlic cloves, minced
- 1/2 tsp. oregano
- 2 cups cherry tomatoes
- 3/4 cup vegetable broth
- 1 tbsp. light butter
- Salt and pepper
- 2 tbsp. lemon juice
- 1/3 cup Parmesan cheese
Cook the pasta according to package directions. Add the snap peas during the last 3 minutes of cooking. Drain and set aside.
Add the bacon to a skillet and cook until crispy. Remove bacon and all but 1 tbsp. bacon drippings.
Add the onion, oregano, and garlic to the skillet. Cook for 3-4 minutes.
Add the tomatoes and cook for 2 minutes.
Add the chicken broth and bring to a boil.
Turn down to a simmer and stir in the butter, salt, pepper, and lemon juice.
Turn off the heat and add the snap peas, pasta, and Parmesan cheese. Stir. Let rest for 2-3 minutes for the sauce to thicken up.
Top with crumbled bacon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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