Creamy Whole Wheat Pasta with Bacon and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 cups thin whole wheat spaghetti (cooked)1/2 cup soft tofu3 Tbs light sour cream1/2 cup shredded mozzarella cheese (part skim)1/2 cup skim milk1 bundle fresh asparagus (apx. 20 spears)4 strips bacon (cooked)2 cloves garlic, thinly sliced1/2 cup fresh basil leaves, ribboned1/2 cup cherry tomatoes, cut in halfcrushed red pepper flakes (to taste)salt (to taste)
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.
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.
Nutritional Info 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
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