Pasta Carbonara with Asparagus recipe

4 servings

2 1/2 cups (1-inch) diagonally sliced trimmed asparagus

6 tablespoons freshly grated Parmesan cheese, divided

1/4 cup skim milk

1/4 cup egg substitute

2 teaspoons chopped fresh chives

1/4 teaspoon salt

8 ounces uncooked farfalle (bow tie) pasta

2 slices bacon

3/4 cup chopped onion

2 cloves garlic, minced

freshly ground black pepper

Chopped chives (optional)

Bring water to a boil in a medium saucepan; add asparagus.

Cook 3 minutes or until crisp-tender.

Drain; set aside.

Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.

Cook pasta according to package directions, omitting salt and fat.

Drain well; set aside.

Cook bacon in a large nonstick skillet over medium-high heat until crisp.

Crumble bacon; set aside.

Add onion and garlic to bacon drippings in pan; saute 5 minutes or until tender.

Remove from heat; stir in asparagus and bacon.

Combine pasta, milk mixture, and asparagus in a large bowl; toss well.

Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese.

Sprinkle with pepper; top with chives, if desired.