Pasta Carbonara and Spicy Turkey Sausage

Since I had beautiful home made egg noodles hanging out on my counter waiting for a recipe, I decided on this delicious and quick pasta recipe. To see my egg noodle recipe, go here.

Pasta Carbonara and Spicy Turkey Sausage
Ingredients:
1 Batch homemade egg noodles or 8 oz pappardelle or fettucine
2 c. frozen peas
1 tbsp olive oil
4 Spicy Italian Turkey Sausage Links
2 large egg yoks
1/2 c fat free half and half
1/2 c. grated parmesan cheese (plus more for serving)
salt and pepper to taste

Method:
Cook pasta according to package directions. If using homemade fresh pasta, it only takes about 5 minutes to cook, so don't start it too early. Add the peas during the last minute of cooing. Reserve 1/2 c. of the cooking water, drain the pasta and the peas, and return them to  the pot.

Meanwhile, heat the oil in a large skillet over medium high heat. Cook the sausages, turning occasionally, until cooked through (about 10 minutes).

In a medium bowl, whisk together the egg yolks, half and half, parmesan, 1/2 tsp salt, 1/2 tsp pepper. Add the egg mixture and reserved  cooking water to the pasta and peas in the pot. Cook over low heat, tossing gently till  sauce is slightly thickened and coats the pasta.

Serve with sausage and additional cheese.

Yum!

Nutritional Rundown Per Serving:
455 calories
29 grams of fat
28 g protein
44 g carbohydrates
4 g sugar
4 g fiber

Cheddar Turkey Filets and Smashed Cauliflower/Potatoes

Cheddar Turkey Filets

16 Buttery Crackers, crushed
6 oz sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and black pepper
4 6 oz Turkey filets
4 Tablespoons unsalted butter, melted

Heat oven to 350 degrees.
In a bowl, combine crackers, cheese, garlic, and 1/4 tsp salt and pepper.
Dip the turkey in butter and then in the cracker mixture, pressing gently to help it adhere, and place on a foil lined baking sheet.
Sprinkle any remaining cracker mixture on the turkey and drizzle with any remaining butter. Bake until the turkey is golden brown and cooked through, 25-30 minutes.

4 Servings

Nutrition Facts:
430 calories
32 g fat
170 mg cholesterol
591 mg sodium
46 g protein
10 g carbohydrates
1 g sugar
0 g fiber
2 mg iron
344 mg calcium

Smashed Cauliflower/Potatoes

1 large baking potato, cubed
3 c. Cauliflower, roughly cubed
3 tbsp milk
1 tbsp light butter
1/4 tsp salt

Steam cauliflower and potato until soft, about 15 minutes.
When soft, use immersion blender and combine all ingredients until smooth.

Nutrition Facts User Entered Recipe
1 Serving
Amount Per Serving
Calories		122.9
Total Fat		6.1 g
	Saturated Fat	3.6 g
	Polyunsaturated Fat	0.4 g
	Monounsaturated Fat	1.7 g
Cholesterol		15.5 mg
Sodium		14.6 mg
Potassium		405.6 mg
Total Carbohydrate		15.7 g
	Dietary Fiber	3.3 g
	Sugars	1.5 g
Protein		2.7 g

Vitamin A	4.5 %
Vitamin B-12	0.2 %
Vitamin B-6	16.4 %
Vitamin C	70.4 %
Vitamin D	0.0 %
Vitamin E	0.8 %
Calcium	2.1 %
Copper	4.9 %
Folate	9.9 %
Iron	4.4 %
Magnesium	5.7 %
Manganese	10.0 %
Niacin	5.2 %
Pantothenic Acid	5.4 %
Phosphorus	6.4 %
Riboflavin	3.5 %
Selenium	0.9 %
Thiamin	5.8 %
Zinc	2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.