Pasta with Peas and Bacon
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 513 |
| pro | 19 g |
| total fat | 16 g |
| sat. fat | 4 g |
| carb | 74 g |
| fibre | 7 g |
| chol | 13 mg |
| sodium | 677 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 32% |
| vit A | 6% |
| vit C | 25% |
| folate | 96% |
-
4 slices bacon
2 tbsp (25 mL) extra-virgin olive oil
1 onion, finely diced
1 clove garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) frozen small peas
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
4 cups (1 L) small shell pasta (12 oz/375 g)
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) grated parmesan cheese
Preparation:
In large skillet, fry bacon over medium heat until crisp, about 8 minutes. Transfer to paper towel–lined plate to drain; chop bacon and set aside. Drain fat from pan.
In same pan, heat oil over medium heat; fry onion, garlic, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes. Stir in peas, lemon rind and juice, and bacon; cook, stirring, until heated through, about 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Reserving 1/2 cup (125 mL) of the pasta liquid, drain and return pasta to pot. Add pea mixture, parsley and reserved liquid; toss to coat. Sprinkle with Parmesan cheese.
In same pan, heat oil over medium heat; fry onion, garlic, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes. Stir in peas, lemon rind and juice, and bacon; cook, stirring, until heated through, about 3 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Reserving 1/2 cup (125 mL) of the pasta liquid, drain and return pasta to pot. Add pea mixture, parsley and reserved liquid; toss to coat. Sprinkle with Parmesan cheese.
Additional Information
- Tip: Boost fibre intake by up to 4 g per serving by using whole grain pasta.
Source
Canadian Living Magazine: October 2006
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