Pasta Carbonara with Asparagus

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 17 %
Fat 6.2 g
Satfat 2.8 g
Monofat 2 g
Polyfat 0.8 g
Protein 15.8 g
Carbohydrate 50.8 g
Fiber 3.8 g
Cholesterol 10 mg
Iron 3.4 mg
Sodium 437 mg
Calcium 188 mg

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)

Preparation

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; sauté 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.

May 1997
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