Shelley's on the fly low fat veggie carbonara

Name: Shelley''s on the fly low fat veggie carbonara Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Bag TJ's lemon pappardelle pasta(or which ever you so choose); low fat milk 3/4 cup; 1/3 cup parmesan cheese grated; two eggs beaten; tsp of brown mustard; 2 cups chopped fresh veggies(we used summer squash but feel free to be creative and try others); salt and pepper to taste; basil

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 4

Ingredients

Bag TJ's lemon pappardelle pasta(or which ever you so choose)low fat milk, 3/4 cup1/3 cup parmesan cheese, gratedtwo eggs, beatentsp of brown mustard2 cups chopped fresh veggies(we used summer squash but feel free to be creative and try others)salt and pepper to tastebasil

Directions

Cook pasta as directed.

Saute veggies in small amount of olive oil. Once brown, set aside.

In a bowl mix eggs, milk and cheese together. Season to taste.

Drain pasta and toss in with veggies. Toss in the basil leaves. Turn heat to low and then slowly stir in the egg mixture. Heat for one to two minutes and then serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLCAT13.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving