Recipe by Cooking Light May 1997

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

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Directions

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  • Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside.

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  • 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.

Nutrition Facts

321 calories; calories from fat 17%; fat 6.2g; saturated fat 2.8g; mono fat 2g; poly fat 0.8g; protein 15.8g; carbohydrates 50.8g; fiber 3.8g; cholesterol 10mg; iron 3.4mg; sodium 437mg; calcium 188mg.
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