Bow Tie Pasta with Bacon and Peas
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
2409
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,409 cal. | (115 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 344 g | (229 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.9 g | (86 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 290 mg | (97 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 36.5 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups dried Farfalle (bow tie pasta)
- 2 Tbsps olive oil
- 1 cup thick-sliced, lean Bacon (chopped)
- 2 cloves garlic cloves (peeled and minced)
- 1.333 cups heavy cream
- 1 cup frozen, green peas (thawed)
- ⅔ cup freshly grated Parmesan (plus extra for sprinkling)
- 1 handful small, fresh parsley (leaves only)
Preparation steps
1.
Bring a pot of salted water to a boil. Add the pasta and and cook according to the package directions until al dente, about 8 to 9 minutes.
2.
Heat the oil in large saucepan and add the bacon. Cook over high heat until the bacon is crispy, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the cream and bring to a gentle boil. Simmer until reduced and thickened slightly, about 5 minutes. Add the peas, bring back to a simmer, and cook for an additional 3 to 4 minutes. Stir the grated Parmesan into the sauce.
3.
Once the pasta is ready, drain well and immediately add to the sauce. Add the herbs and toss well to coat the pasta. Divide among warm plates and sprinkle with a little more Parmesan before serving.
