with Spring Salad
This iconic Roman pasta dish, with its smoky, creamy sauce, peas and bacon, is sure to be a hit with the whole family. Everyone will be licking their plates clean! Ingredients: Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Yellow onion • Green peas • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Garlic • Parsley.
Allergens
Utensils
Tags
Bacon Strips
100 g
Onion, chopped
56 g
Green Peas
56 g
Garlic, cloves
2 unit(s)
Spaghetti
170 g
Cream
113 mL
Spring Mix
56 g
Tomato
1 unit(s)
Red Wine Vinegar
1 tbsp
Parmesan Cheese, shredded
0.5 cup
Parsley
7 g
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
1 tsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, roughly chop parsley.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Cut bacon crosswise into 1/4-inch pieces on a separate cutting board.
- Add spaghetti to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add bacon. Cook, stirring often, until bacon is cooked through and starting to crisp, 4-5 min.**
- Add garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
- When veggies soften, stir in cream and reserved pasta water. Bring to a boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Meanwhile, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.
- Add Alfredo sauce, parsley and half the Parmesan to the pot with spaghetti. Season with salt and pepper, then toss to combine.
- Divide pasta and salad between plates.
- Sprinkle remaining Parmesan over top.
920
kcal
Calories
56
g
Fat
26
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
27
g
Protein
120
mg
Cholesterol
1060
mg
Sodium
0.5
g
Trans Fat
550
mg
Potassium
300
mg
Calcium
4
mg
Iron
