Optical Switching Networks Presentation by Joaquin Carbonara.
Mushroom fettuccine carbonara - Weight Watchers · Aussiearmers.com.au COOK IT SHARE IT RESHO...
Transcript of Mushroom fettuccine carbonara - Weight Watchers · Aussiearmers.com.au COOK IT SHARE IT RESHO...
AussieFarmers.com.au
COOK IT, SHARE IT! #WWFRESHBOX@AussieFarmersDirect@WeightWatchersAUNZ
Mushroom fettuccine carbonara
PREPARATION10 mins
COOK20 mins
SERVE30 mins
8 8 SmartPoints® value per serve
SERVES 2 SERVES 4 INGREDIENTS2 tsp 1 tbs olive oil 60g 125g lean shortcut bacon, fat trimmed, chopped
185g 375g mushrooms, sliced1 garlic clove, finely chopped
100g 200g dried pasta cup (30g) cup (60g) frozen peas
1 3 eggs1 3 zucchini
1 tbs cup (20g) grated parmesan cheese
METHOD1. Heat 1 teaspoon olive oil ( teaspoon oil to serve 2) in a large non-stick frying
pan. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Transfer to a large bowl.
2. Heat 3 teaspoons olive oil (1 teaspoons oil to serve 2) in same pan. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until mushroom is tender. Transfer to bowl.
3. Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding peas in last 2 minutes.
4. Meanwhile, crack eggs into bowl. Whisk until well combined. Use a spiraliser (see tip) to prepare zucchini. Add to bowl.
5. Drain pasta and add immediately to egg mixture. Using 2 dessertspoons, toss mixture, working quickly until well combined and creamy. Season with salt and pepper. Divide among serving bowls. Top with parmesan.
Serving suggestion: 0 SmartPoints® value salad of mixed salad leaves, tomato & cucumber.Tip: If you don’t have a spiraliser use a vegetable peeler to peel zucchini into ribbons and add to pasta in the last minute of cooking.
4285