Rating: 3.5 stars
21 Ratings
  • 5 star values: 3
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

This recipe replaces risotto with instant ramen for a quick weeknight meal.

Recipe Summary

cook:
15 mins
total:
20 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pancetta or bacon in oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until just beginning to brown, about 5 minutes. Add onion and salt and cook, stirring, until onion is softened, about 4 minutes. Add noodles and cook, stirring, 1 minute. Add peas and broth to skillet and bring mixture to a boil. Cook, stirring, until noodles are just tender, about 3 minutes.

    Advertisement
  • Remove skillet from heat and stir in butter, Parmesan, and pepper. (If mixture is a bit soupy, let it stand for 1 to 2 minutes to allow noodles to continue to absorb liquid.) Serve with additional Parmesan, if desired.

Nutrition Facts

297 calories; protein 13.2g; carbohydrates 15.4g; fat 20.4g; cholesterol 34.8mg; sodium 745.6mg. Full Nutrition
Advertisement