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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 329.1
  • Total Fat: 12.9 g
  • Cholesterol: 30.3 mg
  • Sodium: 305.1 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 21.8 g

View full nutritional breakdown of Creamy Whole Wheat Pasta with Bacon and Asparagus calories by ingredient
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Creamy Whole Wheat Pasta with Bacon and Asparagus

Submitted by: LEAHSCHMEA
Creamy Whole Wheat Pasta with Bacon and Asparagus

Introduction

I'm pretty proud of myself with this one! I was curious to see how I could use soft tofu to create an alfredo-like sauce. I think I succeeded in creating a creamy, cheesy sauce that's not totally overloaded with calories and fat like most cream-based sauces. The added protein and omega-3's are also a benefit! I'm pretty proud of myself with this one! I was curious to see how I could use soft tofu to create an alfredo-like sauce. I think I succeeded in creating a creamy, cheesy sauce that's not totally overloaded with calories and fat like most cream-based sauces. The added protein and omega-3's are also a benefit!
Number of Servings: 3

Ingredients

    2 cups thin whole wheat spaghetti (cooked)
    1/2 cup soft tofu
    3 Tbs light sour cream
    1/2 cup shredded mozzarella cheese (part skim)
    1/2 cup skim milk
    1 bundle fresh asparagus (apx. 20 spears)
    4 strips bacon (cooked)
    2 cloves garlic, thinly sliced
    1/2 cup fresh basil leaves, ribboned
    1/2 cup cherry tomatoes, cut in half
    crushed red pepper flakes (to taste)
    salt (to taste)

Directions

Serving size: roughly 1.5 cups of pasta (a nice little heap)

Preheat oven to 415 degrees.
Cook pasta per manufacturer's instructions.
Wash asparagus and remove woody end of each spear. Lightly coat with olive oil, salt and red pepper flakes (I use an olive oil sprayer, which sprays such a small amount, so I didn't include that in the calories). Spread on baking sheet and bake for 15 mins, or until tender. Cut into bite size pieces when done.
Using a hand mixer in a medium mixing bowl, combine tofu, sour cream, milk until smooth, and salt to taste. Place mixture in a medium sauce pan over medium-low heat, stirring often for 5 minutes. Add half the mozzarella cheese and stir until melted. Crumble cooked bacon into the sauce. Reserve a small amount of bacon fat and saute the garlic until golden brown. Toss pasta, sauce, asparagus and garlic and pour into an ungreased casserole dish. Top with basil, halved tomatoes and the remaining mozzarella cheese. Bake covered until cheese is melted (about 5-10 minutes).

Number of Servings: 3

Recipe submitted by SparkPeople user LEAHSCHMEA.






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