Low Fat Pasta Boscaiola
Indulge guilt-free with this Low Fat Pasta Boscaiola, a delightful twist on the classic Italian favorite! Packed with lean turkey or chicken bacon, earthy brown mushrooms, vibrant green peas, and creamy low-fat evaporated milk, this dish delivers rich, savory flavors without the extra calories. Perfectly al dente penne pasta is tossed in a luscious, velvety sauce delicately seasoned with garlic, parsley, and black pepper, creating a meal that's as wholesome as it is delicious. Ready in just 30 minutes, this healthier boscaiola recipe is ideal for busy weeknights or family dinners. Serve it with a sprinkle of Parmesan for an optional touch of indulgence! Keywords: Low fat pasta boscaiola, healthy pasta recipes, creamy mushroom pasta, quick dinner ideas, light Italian recipes.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 1 tablespoon Olive oil
- 100 grams Lean turkey or chicken bacon
- 200 grams Brown mushrooms, sliced
- 3 cloves Garlic, minced
- 300 milliliters Low-fat evaporated milk
- 100 milliliters Low-sodium chicken stock
- 100 grams Frozen green peas
- 2 tablespoons Fresh parsley, chopped
- 20 grams Grated Parmesan cheese (optional, for serving)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, drain the pasta, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the turkey or chicken bacon and cook for 3-4 minutes until lightly browned and slightly crisp. Remove the cooked bacon and set it aside on a plate lined with paper towels.
In the same skillet, add the sliced mushrooms. Cook for 4-5 minutes until they release their moisture and begin to brown.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low-fat evaporated milk and low-sodium chicken stock. Stir well to combine, scraping the bottom of the skillet to deglaze and incorporate all the flavors.
Add the green peas to the sauce and let it simmer gently for 5-6 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Season the sauce with salt and black pepper to taste.
Return the cooked bacon to the skillet, stirring it into the sauce, followed by the cooked penne pasta. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Remove the skillet from the heat and stir in the chopped parsley.
Serve the Low Fat Pasta Boscaiola immediately, garnished with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 41.6 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 806 mg | 62% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
