YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta with Lean Turkey Bacon and Peppery Egg Sauce
Enjoy a delicious and balanced dinner featuring al dente whole wheat pasta tossed with crisp lean turkey bacon and a silky, pepper-infused egg sauce. This hearty yet light dish melds the rich creaminess of eggs and a hint of olive oil with the vibrant touch of red bell pepper and garlic, making it a flavorful, satisfying meal that nourishes without compromising on taste.
INGREDIENTS
2 ounces Whole Wheat Pasta (dry)
2 slices Lean Turkey Bacon
2 large Whole Eggs
2 Egg Whites
1/4 cup Skim Milk
1/2 medium Red Bell Pepper
1 clove Garlic
1 teaspoon Olive Oil
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a pan over medium heat, crisp the turkey bacon until lightly browned. Remove and chop into bite-sized pieces.
In a small bowl, whisk together the whole eggs, egg whites, skim milk, salt, and black pepper.
In the same pan, add a teaspoon of olive oil and sauté the minced garlic and diced red bell pepper for about 2 minutes until soft and aromatic.
Lower the heat and pour the egg mixture over the vegetables, stirring gently to create a creamy, peppery egg sauce. Allow it to softly set without scrambling completely, stirring occasionally.
Fold in the cooked pasta and chopped turkey bacon until everything is evenly combined and warmed through.
Adjust seasoning with additional salt and pepper if needed, and serve immediately.