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Post by chief_cook2 on May 1, 2003 8:50:11 GMT -6
INGREDIENTS 2-1/2 cups (1-inch) diagonally sliced trimmed asparagus 6 tablespoons grated fresh Parmesan cheese, divided 1/4 cup skim milk 1/4 cup egg substitute 2 tablespoons chopped chives 1/4 teaspoon salt 8 ounces uncooked farfalle (bow tie pasta) 2 bacon slices 3/4 cup chopped onion 2 garlic cloves, minced Freshly ground pepper Chopped chives (optional)
INSTRUCTIONS Prep Time: 10 minutes Cooking Time: 35 minutes Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside. Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside. Add onion and garlic to bacon drippings in pan; saute 5 minutes or until tender. Remove from heat; stir in asparagus and bacon. Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper; top with chives, if desired.
YIELD: 4 servings (serving size: 1-1/2 cups)
NUTRITIONAL INFO calories: 321 carbohydrates: 50.8 g cholesterol: 10 mg fat: 6.2 g sodium: 437 mg protein: 15.8 g calcium: 188 mg iron: 3.4 mg fiber: 3.8 g
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