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Light Linguine Carbonara
8 ounces uncooked linguine
1 egg, lightly beaten
1 cup fat-free evaporated milk
¼ cup finely chopped sweet red pepper
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon pepper
½ cup grated Parmesan cheese, divided
½ cup frozen peas, thawed
2 bacon strips, cooked and crumbled
1. Cook linguine according to package directions.
2. Meanwhile, in a small saucepan, combine the next 5 ingredients. Cook and stir over medium-low heat until mixture reaches 160°F and coats the back of a metal spoon.
3. Stir in ¼ cup Parmesan cheese, peas, and bacon; heat through.
4. Drain linguine; toss with sauce. Sprinkle with remaining Parmesan cheese. Serve with breadsticks and side salad.
Per 1 cup serving
Total Fat: 7 g
Sat: 3 g
Protein: 20 g
Carb: 52 g
Fiber: 3 g
Cholesterol: 66 mg
Sodium: 349 mg
Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat, ½ fat-free milk