Tonight's Dinner - Low-Fat Pasta Carbonara

[Guest guest]

Here are my adaptations of the recipes I made tonight. The Carbonara was

made with veggie bacon and I sauteed it to get it a bit crisp. I added it in

at the very last second so it would remain crispy. I didn't mention that in

the recipe (forgot). I served it with Roasted Asparagus which was terrific

(can't copy and paste the recipe for some odd reason):

 

* Exported from MasterCook *

 

LowFat Linguine Carbonara

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 slices veggie bacon

1 cup skim milk

1/2 cup half-and-half

1/2 cup onion -- chopped

1/4 tsp crushed red pepper flakes

1 tbsp cornstarch

2 tbsp cold water

1/4 cup egg substitute

1/2 cup frozen green peas -- thawed & drained

3/4 lb linguine -- cooked and drained

1/4 cup Parmesan cheese -- shredded

black pepper

kosher salt

 

Preheat a nonstick skillet sprayed with some cooking spray. Saute veggie

bacon

until a bit crisp. Cool and chop coarsely.*

 

For the sauce: In the nonstick skillet, combine the milk, half-and-half,

onion and pepper flakes. Bring to a boil, lower the heat and cook for

another 2 minutes. In a small bowl, combine the cornstarch and water. Whish

well. Stir into the milk mixture and add the egg substitute. Continue

stirring until thick and creamy. Stir in the peas and bacon. Heat through.

 

Immediately pour the sauce over the hot cooked linguine; toss to coat. Serve

in heated bowls, sprinkled with parmesan cheese, black pepper and salt.

 

Pass additional parmesan at the table.

 

 

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NOTES : Risa's notes:

 

* Drain the veggie bacon well to make sure you don't leave any grease-y

taste.