NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole Wheat Spaghetti

1 oz Lean Turkey Pancetta

1 Whole Egg

2 Egg Whites

1/4 cup Low-Fat Greek Yogurt

1/2 cup Green Peas

1 clove Garlic

1/2 tsp Black Pepper

Pinch of Salt

2 tbsp Fresh Parsley

PREPARATION

• 1

  Cook the whole wheat spaghetti in a large pot of boiling salted water until al dente, then drain, reserving a small cup of pasta water.

• 2

  While the pasta cooks, heat a non-stick skillet over medium heat and add the lean turkey pancetta. Cook until crispy, about 3-4 minutes. Remove from skillet and set aside.

• 3

  In a bowl, whisk together the whole egg, egg whites, and low-fat Greek yogurt until smooth. Add a pinch of salt and black pepper.

• 4

  Add minced garlic to the skillet with a bit of the reserved pasta water, sautéing briefly until fragrant.

• 5

  Add the drained pasta and green peas to the skillet. Lower the heat and gently toss to combine.

• 6

  Pour the egg and yogurt mixture over the pasta, stirring quickly off the heat to create a creamy sauce without scrambling the eggs. Add extra pasta water if necessary to achieve desired consistency.

• 7

  Stir in the crispy turkey pancetta and sprinkle freshly chopped parsley over the top.

• 8

  Serve immediately, enjoying the light creaminess and crisp accents of the pancetta complemented by the burst of green peas.