The Complete Cooking Light Cookbook page 264
Cal=302 Fat=5 Sat=2.1 Chol=9 15%
Prep: 14 minutes Cook: 19 Minutes
1. Bring 2 quarts water to a rolling boil. Add pasta; cook 11 minutes or until “al dente”. Drain; keep warm.
2. Bring water to a boil in a medium saucepan; add asparagus. Cook 5 minutes or until crisp-tender. Drain; set aside.
3. Combine 2 Tbs cheese, milk, egg substitute, 2 Tbs chives, and salt in a small bowl; set aside.
4. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon, and crumble. 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 asparagus mixture, pasta, and milk mixture in a large bowl. Divided evenly among 4 shallow bowls; top each serving with 1 Tbs cheese. Sprinkle with pepper, and top with chives, if desired.
Yield: 4 servings (serving size: 1 1/2 cups
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Serving Size: 1 Recipe (2452g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 395 | ||
Calories from Fat: 250 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 689.3mg | 24 % | |
Potassium 702.2mg | 18 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 15.1g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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