I didn’t post my menu for the week yesterday so I thought I would now…with a recipe and pics from last nights masterpiece!
Monday- Pasta Carbonara with a garden salad
Tuesday-Vegetarian day…Mushroom and Spinach Lasagna
Wednesday- Rosemary Roasted Chicken w/ Skillet Asparagus (this will be my first attempt at roasting a chicken…yikes)
Friday-Korean Beef Skewers with Rice Noodles (and possibly a homecoming by my Rockstar…YAY!)
So, last nights dish was quite pretty and tasty, so I thought I’d share some photos and the recipe! Enjoy!
Pasta Carbonara-
- 6 ounces turkey bacon, chopped
- 2 garlic cloves, minced
- 6 cups hot cooked thin spaghetti (about 12 ounces uncooked pasta)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon freshly ground pepper
- 1 cup 2% low-fat milk
- 6 tablespoons egg substitute
Preparation
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic, and sauté 1 minute or until tender. Reduce heat to low; stir in pasta, cheese, parsley, and pepper.
Combine milk and egg substitute; stir well. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.
Nutritional Information
- Calories:
- 284 (19% from fat)
- Fat:
- 6.1g (sat 2.1g,mono 2.3g,poly 1.3g)
