YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Spaghetti with Lean Turkey Bacon and Freshly Cracked Black Pepper
Savor a light yet satisfying dish balancing al dente whole wheat spaghetti with crisp lean turkey bacon, all enveloped in a velvety, nonfat Greek yogurt sauce. Finished with a flourish of freshly cracked black pepper, this dish marries creamy textures with a hint of smokiness for a wholesome and delicious meal.
INGREDIENTS
2 ounces Whole Wheat Spaghetti (dry)
4 slices Lean Turkey Bacon
1/3 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Pinch of Freshly Cracked Black Pepper
PREPARATION
Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat a non-stick skillet over medium heat. Add the lean turkey bacon slices and cook until browned and crispy on both sides, about 3-4 minutes per side. Remove the bacon from the skillet and chop into bite-sized pieces.
In a small bowl, mix the nonfat Greek yogurt with the olive oil to create a smooth, creamy sauce.
Combine the cooked spaghetti in a mixing bowl with the turkey bacon pieces. Drizzle the yogurt-olive oil sauce over the pasta and gently toss to coat evenly.
Finish with a generous pinch of freshly cracked black pepper. Serve warm and enjoy this balanced, creamy pasta dish.