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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.