4 servings 7 Better Balance Bites/Blue Points
Calories 366 Fat 8.7g Sat. Fat 3.3g Protein 18.1g Carbs 53.5g Fiber 4.7g Sugars 4g
Ingredients
· 8 oz uncooked pasta
· Cooking spray
· 8 oz mushrooms, quartered (see notes)
· 1 cup frozen peas, thawed
· 1 Tbsp minced garlic
· 1/2 cup (28g) grated Parmesan cheese, plus more for serving
· 3 egg yolks
· 1 whole egg
· Salt and pepper, to taste
Directions
1. In a large pot of boiling salted water, cook pasta to al dente (about 1-2 minutes before fully done), reserving about 1 cup of the pasta water. You may want to check how long your pasta will cook and time it to be done by the end of step 3.
2. In a small bowl, mix egg yolks, egg, and Parmesan cheese. Set aside.
3. Heat a skillet over medium-high heat, then coat with cooking spray. Add mushrooms and cook until they begin to brown, 3-4 minutes. Stir in the garlic, cooking until fragrant, about 30 seconds. Add in peas and heat through, about 5 minutes. Take the pan off the heat.
4. Add the drained pasta to the pan along with ¼ cup of reserved pasta water. Lightly toss to combine.
5. While whisking the eggs, drizzle in 1/4 cup of the pasta water to temper the eggs. Add egg and cheese mixture all at once and, working quickly to keep eggs from scrambling, toss until pasta is evenly coated with the sauce. If the dish looks dry, add more pasta water and continue mixing until the pasta is well coated. Add salt and pepper to taste. Serve with more grated Parmesan, if desired.
Notes
· If you have very small mushrooms, cut them in half. Larger mushrooms should be cut into 6 or 8 pieces. You want the pieces about the same size.
· You can add meat to this, if desired, either in addition to or in place of the mushrooms. Cut the meat into bite-sized pieces and cook thoroughly before cooking the mushrooms. Remove from the pan to cook the veggies, then add it back in once you remove the pan from the heat, before adding the pasta.
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