Main Dishes

Pea and Ricotta Carbonara

553

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
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...
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Nutritions

Calories
318

Sodium
422mg
17% DV

Fat
11g
16% DV

Protein
19g
38% DV

Carbs
35g
12% DV

Fiber
2g
9% DV

Marinated Taro Root

482

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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