Skinnyish Broccoli Carbonara Recipes

Steps:

• Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot.
• Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes.
• Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat 1 tablespoon of the oil in a wide skillet. Sauté the "bacon" pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
• In the same skillet, heat the remaining tablespoon of oil. Add the garlic and sauté over low heat until golden.
• Add the broccoli and wine to the skillet. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes. Remove from the heat.
• In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley. Toss well. Add enough creamer to give the dish a bit more moisture. Season with salt and pepper, then serve.
• Menu Suggestions
• Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
• The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
• nutrition information
• Calories: 332
• Total Fat: 8g
• Protein: 13g
• Carbohydrates: 51g
• Fiber: 5g
• Sodium: 260mg