I spotted this recipe a few weeks ago in my Cooking Light Cookbook and I decided to give it a try. Gary and I both like pasta dishes so I'm always trying to make them a little more healthful. This one does pretty well. I use Barilla Plus pasta which adds both fiber and protein! This is in the speedy suppers section of the book and it is really quick and easy.
9 OZ Fresh Fettuccine (or boxed Barilla Plus Spaghetti)
2 Slices Bacon
1/2 C Chopped Onion
2 t Minced Garlic
1 T Chopped Fresh Thyme
1/2 C Frozen Peas
1/4 C chopped green onions
1/3 C half and half
2 t butter
1/2 t salt
1/8 t black pepper
1/4 C shredded Parmesan cheese
1. Cook pasta according to package. Drain and set aside, RESERVE 3/4 of cooking water.
2. Cook bacon in large skillet. Remove bacon and save grease. Add to drippings, 1/2 C onion, garlic, and Thyme. Saute 2 minutes. Add Peas, saute 2 minutes. Add green onions saute two minutes. Add pasta. cooking water, and half and half. Cook 2 minutes. Remove from heat and add butter, salt and pepper. Toss until butter melts. Top with crumbled bacon and Parmesan cheese. Serves 4. About 300 calories and 9.9 g fat. 9 g Fiber (when using Barilla Plus)
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