I came across a pasta recipe in a magazine that looked like it would be delicious. I changed a few ingredients to lighten it up and my guess was correct. This is a great pasta recipe that could be used as a side dish or a main course.
It only takes about 20 minutes to complete and is easy as well. To make it a little healthier, I cooked vegetable fettuccini but you can use regular too if you like that more.
Enjoy your pasta…
Asparagus and Ham Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Estimated Values per serving:
Calories = 300 Fat = 4 grams
Salt and pepper
1 pound fettuccine pasta
1 pound thin asparagus, cut into 2-inch pieces on an angle
¼ pound Canadian bacon chopped into 1/4 –inch pieces
4 cloves garlic, finely chopped
½ cup dry white wine
¾ cup egg substitute
6 tablespoons grated parmesan cheese
1 teaspoon dried thyme
1 tablespoon grated lemon peel
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2-3 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.
- While the pasta is cooking, heat a large skillet over medium heat and spray with cooking spray. Add the Canadian bacon and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.
- In a medium bowl, combine the reserved pasta cooking water and the egg substitute to temper the eggs. Add the drained pasta to the prosciutto mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigorously to thicken the sauce, 1 to 2 minutes.