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    Spaghetti with Smoked Mozzarella


    Source of Recipe


    Cooking Light-5/03


    List of Ingredients


    • 8 ounces uncooked spaghetti
    • 2 cups (1-inch) sliced asparagus
    • 3/4 cup 2% low-fat milk
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 large eggs, lightly beaten
    • 2 cloves garlic, 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


    Instructions


    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.
    3. Yield: 4 servings (serving size: 1 1/4 cups). 363 cal, 9.5g fat, 19.4g pro, 49.5g carb, 3.1g fiber, 125mg chol, 3.7mg iron, 688mg sod, 290mg calc.


 

 

 


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