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Spaghetti with Smoked Mozzarella

Photo: Karry Hosford
Yield 4 servings (serving size: 1 1/4 cups)
Smoked mozzarella creates the flavor of pasta carbonara without the bacon. Shred the mozzarella as finely as possible so it will melt quickly. Juicy tomato slices drizzled with sweet-tart balsamic vinegar are ideal on the side.

Ingredients

  • 8 ounces uncooked spaghetti
  • 2 cups (1-inch) sliced asparagus
  • 3/4 cup 2% reduced-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1/3 cup (1 1/2 ounces) finely shredded smoked mozzarella cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 363
  • caloriesfromfat 24 %
  • fat 9.5 g
  • satfat 4.8 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 19.4 g
  • carbohydrate 49.5 g
  • fiber 3.1 g
  • cholesterol 125 mg
  • iron 3.7 mg
  • sodium 688 mg
  • calcium 290 mg

How to Make It

  1. Cook pasta in boiling water 7 minutes; add asparagus; cook 2 minutes or until pasta is al dente and asparagus is crisp-tender. Drain.

  2. Combine milk, salt, black pepper, eggs, and garlic in a Dutch oven, stirring with a whisk until well blended. Add pasta mixture; cook over medium heat for 3 minutes or until slightly thick and creamy, stirring constantly. Add cheeses, parsley, and red pepper; cook for 1 1/2 minutes or until cheese melts, stirring constantly. Serve immediately.