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.

Lemony Spring Vegetable Carbonara

Serves 1


1 package 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. minced garlic

1 cup chopped asparagus

15 sugar snap peas, chopped

1/3 cup red bell pepper strips

1 Tbsp. green onion, sliced

cooking spray


1.  Cook the Jenny Craig Classic Carbonara in the microwave, per the package instructions.

2.  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.

3.  Add pasta to the skillet, stirring to combine.  Add lemon juice, lemon zest, and basil, cooking for 1 minute before removing from heat.

4.  Move to a large bowl, and top with extra basil ribbons and lemon zest for garnish.

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.

Categories: Weight Loss

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