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