fueled: whole wheat pasta tossed with ricotta, glazed carrots, and turkey bacon

by Chen

I thought this was a nice long weekend until I found the new homework posted.

Why did two animals fight each other forever and why did I calculate their payoffs? Why did a firm only hire the low-skilled workers though the high-skilled workers were more productive? Why would someone use grim-trigger to reach an equilibrium?

Didn’t they feel tired? Were they hungry?

I was honestly starving by just looking at these questions. A light yet satisfying dinner would be my life saver. Earthy whole wheat pasta, creamy ricotta, sweet carrots, smoky turkey bacon, they were more than enough to keep my mind sharp for all night.

whole wheat pasta tossed with ricotta, glazed carrots, and turkey bacon
Makes 1 serving

2 oz whole wheat long-cut pasta (angel hair, spaghetti, linguine, etc)

1/4 scant cup ricotta
1/4 tsp dijon mustard

1/2 cup sliced carrots
1 slice turkey bacon, diced

1 tsp butter
1/2 tsp honey
1/8 tsp Italian seasoning
1/2 tsp cider vinegar

salt and pepper

Stir ricotta, mustard, and a pinch of salt together until smooth and set aside.

Bring a pot of well salted water to boil. Add the carrots and cook until just tender. Remove the carrots from the pot using a slot spoon. In the same pot, cook pasta according to package instructions. Drain and reserve the pasta water.

Lightly grease a small pan and heat over medium heat. Brown the turkey bacon. Once the bacon turns golden brown, remove from the pan. In the same pan over medium heat, add the butter and stir in Italian seasoning and honey. When the mixture starts to bubble, add the cooked carrots. Stir to make sure each piece is coated. Cook until they just begin to brown. Stir in the vinegar and cook for 1 more minute. Season with salt and pepper to taste. Turn off the heat.

Toss drained pasta and ricotta together until well combined. Add pasta water by tbsp if it gets too dry. Add carrots and turkey bacon and toss again. Serve warm.