Jenny Craig Recipe Creation: Lemony Spring Vegetable Carbonara

Special thanks to Jenny Craig for their sponsorship of this post.

Sugar snap peas are on my weekly grocery list.  A fairly new to me vegetable, I just can’t get enough of them.  My favorite way to cook them are roasted in the oven or air fryer; however, I saved a few for this spring vegetable-inspired veggie.

This dish is enormous once you add all the veggies, so be sure to find a big bowl.  The addition of the lemon juice and lemon zest adds such a bright surprise flavors to the carbonara dish I’ve enjoyed over the years.  I hope you love this one as much as I do.

Jenny Craig Recipe Creation: Lemony Spring Vegetable Carbonara | No Thanks to Cake

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Ingredients

  

• 1 pkg. Jenny Craig Classic Chicken Carbonara
• 3 tsp. fresh lemon juice (about 1/2 lemon)
• 1/2-3/4 tsp.  lemon zest + extra for garnish
• 1 Tbsp. shredded basil + extra for garnish
• 1/4 cup sweet onion, sliced
• 1 tsp. garlic, minced
• 1 cup fresh asparagus, chopped
• 15 sugar snap peas, chopped
• 1/3 cup red bell pepper strips
• 1 Tbsp. green onion, sliced
• cooking spray

Instructions

 

• Cook the Jenny Craig Classic Carbonara in the microwave, per the package instructions.
• Prepare a skillet with cooking spray.  Add asparagus, sweet onion, red bell pepper, green onion, garlic, and sugar snap peas.  Cook at medium heat for about 5 minutes, stirring frequently to avoid burning.
  
• Add pasta to the skillet, stirring to combine.  Add lemon juice, lemon zest, and basil, cooking for 1 minute before removing from heat.
  
• Move to a large bowl, and top with extra basil ribbons and lemon zest for garnish.
  

Notes

This recipe was created in partnership with Jenny Craig.

Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.