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


  • 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


  • 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.


This recipe was created in partnership with Jenny Craig.