YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Creamy Egg Whole Wheat Pasta
Enjoy a comforting twist on pasta with a delightful combination of crispy turkey bacon and a silky, creamy egg sauce mixed into whole wheat pasta. This dish balances hearty protein and whole grains with fresh bursts of spinach and cherry tomatoes, finished with a light drizzle of olive oil and a sprinkle of Parmesan for a satisfying meal any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta (56g)
2 slices Turkey Bacon (30g each)
2 Large Eggs (100g total)
1 Large Egg White (33g)
1 cup Fresh Spinach (30g)
1 serving Cherry Tomatoes (75g)
1 tsp Olive Oil (5g)
1 tbsp Light Parmesan Cheese (5g)
PREPARATION
Cook the whole wheat pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat and add the turkey bacon. Cook until crisp on both sides, then remove and chop into bite-sized pieces.
In a bowl, whisk together the eggs and egg white until smooth.
Using the same skillet, add a teaspoon of olive oil and sauté the spinach and cherry tomatoes for 1-2 minutes until the spinach softens slightly and tomatoes warm up.
Reduce the heat to low and pour the egg mixture into the skillet, stirring gently to form a light, creamy scramble. If needed, add a little reserved pasta water to keep the mixture smooth.
Add the cooked pasta and crumbled turkey bacon to the skillet. Toss gently to combine all ingredients well.
Transfer the pasta to a plate and sprinkle with light Parmesan cheese. Serve immediately, enjoying a perfect balance of crispiness and creamy egg goodness.