2 1/2 cups diagonally sliced trimmed asparagus
--1 inch pieces
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
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. 3. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside. 4. 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. 5. 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 serving (serving size: 1 1/2 cups).
CALORIES 321 (17% from fat); FAT 6.2g (sat 2.8g, mono 2g, poly 0.8g); PROTEIN 15.8g; CARB 50.8g; FIBER 3.8g; CHOL 10mg; IRON 3.4mg; SODIUM 437mg; CALC 188mg.
Typos by Gail Shermeyer <4paws@netrax.net> on JUL 21, 1997
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 4 Servings
Cooking Light Magazine, May 1997
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