Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week’s meal is a lighten-up version of classic pasta carbonara, made with organic sliced deli turkey and fresh grape tomatoes. Make this dish even lighter by adding extra sauteed veggies to the mix, such as broccoli, zucchini, or eggplant!
- Cook 12oz pasta according to package directions. Reserve 1 cup of the cooking water.
- Meanwhile, heat some oil in a large skillet over medium-high heat. Add deli turkey (sliced into bite-sized pieces) and cook, stirring frequently, until turning browned and crispy. Add 3 cups grape tomatoes (halved), 1 shallot (thinly sliced), 2 cloves garlic (minced), and cook until tomatoes start to break down and shallots are tender. Adjust heat as necessary to keep from burning, then reduce heat to low.
- In a separate bowl, whisk together 2 eggs, 1/3 cup grated parmesan cheese, and 1 tsp grated lemon zest. Slowly whisk in the reserved pasta water and set aside.
- Add cooked pasta to the pan with the tomatoes, and toss well. Slowly add the egg mixture, tossing, to make a creamy sauce. Season to taste with salt and pepper, and top with chopped basil, if desired. Enjoy!
Recipe inspiration courtesy of Food Network.