Spring Vegetable Carbonara

Name: Spring Vegetable Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams asparagus, trimmed and cut into 1-inch pieces; 1 teaspoons freshly ground black pepper; 227 grams uncooked cavatappi pasta; 3 larges eggs, lightly beaten; 1 teaspoons kosher salt; 118 milliliters frozen green peas, thawed; 57 grams 1/2 cup grated pecorino Romano cheese; 237 milliliters chopped seeded red bell pepper; 4 slices center-cut bacon, chopped

Spring Vegetable Carbonara might be just the Mediterranean recipe you are searching for. For $2.2 per serving, you get a main course that serves 4. One serving contains 506 calories, 24g of protein, and 22g of fat. If you have asparagus, bell pepper, peas, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Spring will be even more special with this recipe.

Instructions

Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Asparagus

Water

Pasta

Peas

Salt

Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

Ingredients you will need

Pasta

Equipment you will use

Colander

Bowl

Combine pasta and vegetables.

Ingredients you will need

Vegetable

Pasta

Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally.

Ingredients you will need

Cheese