Cooking Wright

Bow Tie Carbonara With Asparagus


Prep: 14 minutes Cook: 19 minutes

2 quarts water
8 ounces uncooked farfalle (bow tie pasta)
2 1⁄2 cups (1-inch) diagonally sliced asparagus
6 tablespoons (1 1⁄2 ounces) grated fresh Parmesan cheese, divided
1⁄4 cup fat-free milk
1⁄4 cup egg substitute
2 tablespoons chopped fresh chives
1⁄4 teaspoon salt
2 bacon slices
3⁄4 cup chopped onion
2 garlic cloves, minced
Freshly ground black pepper
Chopped fresh chives (optional)


Bring 2 quarts water to a rolling boil. Add pasta; cook 11 minutes or until “al dente.” Drain; keep warm.
Bring water to a boil in a medium saucepan; add asparagus. Cook 5 minutes or until crisp-tender. Drain; set aside.
Combine 2 tablespoons chives, and salt in a small bowl; set aside.
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; sauté 5 minutes or until tender. Remove from heat; stir in asparagus and bacon.
Combine asparagus mixture, pasta, and milk mixture in a large bowl. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper, and top with chives, if desired.

Yield: 4 servings (serving size: 1 1⁄2 cups).
Calories 302 (15% from fat); Fat 5g (sat 2.1g, mono 1.6g, poly 0.7g); Protein 15.2g; Carb 49.2g; Fiber 3.3g; Chol 9mg; Iron 3.3mg; Sodium 368mg; Calc 150mg

I made this without the egg substitute and it was fine. I also doubled the bacon. Guess that makes it less light huh.

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