Pasta Pronto

When you bring home the bacon, putting dinner on the table is easy. Just add three more ingredients to cook up this creamy Italian favorite.

1






12 oz linguine
3 large egg yolks 1/2 cup grated parmesan
or Romano (2 oz),
plus more for sprinkling
6 oz sliced bacon (7 slices),
cut into 1/4-in. pieces


Pasta Carbonara
pasta-carbonara

ACTIVE: 15 MIN/ TOTAL: 20 MIN
SERVES 4


1 Cook the pasta according to package directions. Reserve 3/4 cup of the cooking water and drain the pasta.

2 Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan, and 1/4 tsp each salt and pepper. Gradually whisk in 1/4 cup of the warm reserved cooking liquid.

3 Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add the pasta to the skillet and toss to coat.

4 Transfer the pasta and bacon to the bowl with the egg mixture and toss until the noodles are coated (if the mixture seems dry, stir in additional reserved pasta water 2 Tbsp at a time). Serve immediately and sprinkle with additional Parmesan and pepper, if desired.

PER SERVING: 624 CAL, 29 G FAT (10 G SAT FAT), 199 MG CHOL, 700 MG SOD, 24 G PRO, 65 G CAR, 4 G FIBER

Note: As in many carbonara recipes, the heat of the pasta in this one cooks the eggs, but not fully. It may be best for children, the elderly and those with compromised immune systems to avoid eating this dish.


pork & black bean soup
pork-and-black-bean-soup

ACTIVE: 10 MIN/ TOTAL: 6 HR 10 MIN OR 8 HR 10 MIN
SERVES 6


6 cups low-sodium chicken broth
1 Tbsp chopped canned chipotle peppers in adobo, plus 2 Tbsp adobo sauce
2 tsp ground cumin
1 lb dried black beans, rinsed
1 large red onion, chopped
4 cloves garlic, finely chopped
1 1/2 lb boneless pork sholder, trimmed of excess fat
Kosher salt
Sour cream, fresh salsa and cilantro, for serving


1 In a 5-to 6-qt slow cooker, whisk together the chicken broth, chipotles and adobo sauce, and cumin; stir in the beans, onion and garlic.

2 Add the pork and cook, covered, until beans are tender and pork easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.

3 Transfer pork to a bowl and, using a fork, break it into large pieces. Using a handheld immersion blender (or a standard blender), puree half the soup.

4 Stir the pork back into the soup and season with 1 tsp salt. Serve with the sour cream, salsa and cilantro, if desired.

PER SERVING: 526 CAL, 18 G FAT (7 G SAT FAT), 91 MG CHOL, 629 MG SOD, 42 G PRO, 49 G CAR, 17 G FIBER


gingery carrot soup
gingery-carrot-soup

ACTIVE: 15 MIN/ TOTAL: 30 MIN
SERVES 4


2 Tbsp olive oil
1 large onion, chopped
Kosher salt and pepper
1 lb carrots, thinly sliced
1 1-in. piece fresh ginger, thinly sliced
2 pitas, spilt horizontally
1 tsp curry powder
1/4 cup lowfat plain Greek yogurt or sour cream


1 Heat oven to 425°F. Heat 1 Tbsp of the oil in a large saucepan over medium-high heat. Add the onion, season with 1/4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 3 to 4 minutes.

2 Add the carrots, ginger and 4 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Using a handheld immersion blender (or a standard blender), purée the vegetable mixture.

3 Meanwhile, brush the cut sides of the pitas with the remaining Tbsp oil and sprinkle with the curry and 1/8 tsp salt; cut each pita into wedges and place seasoned-side up on a rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes.

4 ladle the soup into bowls, top with the yogurt and sprinkle with pepper, if desired. Serve with the pita chips.

PER SERVING: 211 CAL, 8 G FAT (1 G SAT FAT), 1 MG CHOL, 418 MG SOD, 5 G PRO, 31 G CAR, 4 G FIBER


smoky split pea soup
smoky-split-pea-soup

ACTIVE: 15 MIN/ TOTAL: 5 HR 15 MIN OR 8 HR 15 MIN
SERVES 6


1 lb green split peas, rinsed
4 medium carrots, cut into 1/2-in. pieces
2 medium parsnips, cut into 1/2 in. pieces
2 stalks celery, cut into 1/2-in. pieces
2 cloves garlic, finely chopped
1 large onion, chopped
1/2 tsp dried thyme
2 ham hocks (about 1 1/2 lb total)
Kosher salt and pepper


1 In a 5-to 6-qt slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups water.

2 Add the ham hocks and cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.

3 Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat into the soup along with 1/2 tsp salt and 1/4 tsp pepper.

PER SERVING: 394 CAL, 2 G FAT (2 G SAT FAT), 19 MG CHOL, 259 MG SOD, 23 G PRO, 65 G CAR, 31 G FIBER


italian pasta & bean soupitalian-pasta-and-bean-soup

ACTIVE: 5 MIN/ TOTAL: 25 MIN
SERVES 6


1 Tbsp olive oil
1 medium onion, chopped
Kosher salt and pepper
1 clove garlic, finely chopped
6 cups low-sodium chicken broth
1 1/2 cups farfallini (small bowtie pasta) or other small pasta
1 15-oz cans cannellini beans, rinsed
1 14.5-oz can diced tomatoes in juice
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan (1 oz)


1 Heat the oil in a large saucepan over medium-high heat. Add the onion and 1/4 tsp each salt and pepper, and cook, stirring, until beginning to soften, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute (do not let it brown).

2 Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.

3 Stir in the beans and tomatoes and cook until heated through, about 2 minutes. Remove from heat and stir in the parsley. Serve with the Parmesan.

PER SERVING: 510 CAL, 6 G FAT (1 G SAT FAT), 3 MG CHOL, 579 MG SOD, 15 G PRO, 45 G CAR, 15 G FIBER