Pasta Alfredo With Broccoli Bacon Recipe

Craving a comforting yet healthy dinner that won’t leave you feeling sluggish? Look no further than this delicious twist on the classic Pasta Alfredo! This family-favourite, straight from the 28 Day Weight Loss Challenge, packs a flavorful punch while keeping things light with wholemeal pasta and reduced-fat ingredients. Here’s the best part: it’s loaded with energy boosters!

We all know that feeling – hitting that afternoon slump and just wanting something quick and easy for dinner. But who says quick, easy and healthy can’t be delicious? This recipe is all about fueling your body with the good stuff. Let’s dive into some of the superstar ingredients:

• Carbohydrates: Wholemeal pasta and wholemeal flour provide complex carbohydrates, which your body breaks down into glucose for sustained energy.
• Protein: Lean bacon, Greek yogurt, and chicken stock are all good sources of protein, which helps you feel fuller for longer and provides essential nutrients for building and repairing tissues.
• Healthy Fats: Extra virgin olive oil and some fat from the bacon are good sources of monounsaturated fats, which can help with nutrient absorption and provide a feeling of satiety.
• Vitamins and minerals: Broccoli, milk, and parsley are loaded with vitamins and minerals that play a role in energy metabolism and overall health.
  • Broccoli:
    • Vitamin C: This antioxidant helps your body absorb iron, which is needed for transporting oxygen throughout the body. This oxygen is essential for energy production in your cells.
    • B vitamins (including folate): These vitamins play a key role in converting food into usable energy. They help your body break down carbohydrates, fats, and proteins for cellular fuel.
    • Manganese: This mineral is a cofactor in several enzymes involved in energy metabolism.
  • Milk:
    • B vitamins (including riboflavin and B12): As with broccoli, these B vitamins are crucial for converting food into energy.
    • Calcium: While not directly related to energy production, calcium is important for muscle function, and healthy muscles can contribute to overall energy levels.
    • Phosphorus: This mineral plays a role in many bodily functions, including energy production at the cellular level.
  • Parsley:
    • Iron: Iron is a vital component of hemoglobin, the protein in red blood cells that carries oxygen throughout your body. As mentioned with Vitamin C from broccoli, sufficient oxygen is essential for cellular energy production.
    • Vitamin K: This vitamin plays a role in converting food into energy and may also improve insulin sensitivity, which can help regulate blood sugar levels and prevent energy crashes.

These vitamins and minerals work together for optimal energy production. Additionally, broccoli, milk, and parsley offer other health benefits beyond just energy, such as immune system support and bone health.

So, ditch the takeout menus and whip up this satisfying and energising Pasta Alfredo with Broccoli & Bacon! It’s a delicious way to fuel your body and leave you feeling satisfied all evening long.

Print Recipe

Pasta Alfredo with Broccoli & Bacon

This healthy version of a creamy pasta family-favourite is straight from the 28 Day Weight Loss Challenge.

Votes: 376
Rating: 3.44
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Ingredients

• 100 grams wholemeal pasta any shape
• 1 tbs butter (16 grams)
• 2 tbs plain wholemeal flour (20 grams)
• 1 cup liquid chicken stock salt reduced (250 mls)
• 1/2 cup reduced-fat milk of choice (125 mls)
• 1/2 cup reduced-fat Greek natural yoghurt (130 grams)
• 1/2 cup grated Parmesan (72 grams)
• 1 tsp extra virgin olive oil (5 mls)
• 1 red onion diced (100 grams)
• 2 cloves garlic minced (6 grams)
• 4 bacon rasher, lean & trimmed diced (108 grams)
• 2 cups broccoli cut into small florets (200 grams)
• 1/4 cup fresh parsley finely chopped (15 grams)

Ingredients 100 grams wholemeal pasta any shape 1 tbs butter (16 grams) 2 tbs plain wholemeal flour (20 grams) 1 cup liquid chicken stock salt reduced (250 mls) 1/2 cup reduced-fat milk of choice (125 mls) 1/2 cup reduced-fat Greek natural yoghurt (130 grams) 1/2 cup grated Parmesan (72 grams) 1 tsp extra virgin olive oil (5 mls) 1 red onion diced (100 grams) 2 cloves garlic minced (6 grams) 4 bacon rasher, lean & trimmed diced (108 grams) 2 cups broccoli cut into small florets (200 grams) 1/4 cup fresh parsley finely chopped (15 grams)

Votes: 376 Rating: 3.44 You: Rate this recipe!

Instructions

1. Cook the pasta according to packet directions.

2. While pasta is cooking, melt the butter in a saucepan over a medium-high heat. Add the flour and stir for a few minutes until it becomes a creamier, golden colour. Add the stock and stir well to avoid any lumps. Add the milk, yoghurt and half the Parmesan. Stir to combine well and simmer for a few minutes, until thickened. Set aside, keeping warm.

3. Heat olive oil in a frying pan over a medium-high heat. Add onion and cook for a minute or two to soften. Add garlic, bacon and broccoli and cook for a further 3-4 minutes or until bacon is crispy and broccoli is tender crisp.
   

4. Add the cooked pasta to the frying pan with the cream sauce and toss to combine well.

5. Divide pasta evenly between four bowls and sprinkle with the remaining Parmesan and some fresh parsley to serve.
   

Recipe Notes

This recipe contains 337 calories per serve.

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