- 6 oz spaghetti
- 4 tsp butter
- 4 oz Canadian bacon, trimmed and cut into small matchstick sized pieces
- 1 shallot, finely chopped
- 1 TB minced garlic
- 2/3 c egg beaters
- 1/4 c grated parmesan cheese
- 1 TB finely chopped Italian (flat leaf) parsley
- 1/4 tsp ground black pepper
Cook the spaghetti according to package directions. Drain.
Meanwhile, melt the butter in a large nonstick skillet over medium high heat. Add the bacon, shallot, and garlic. Cook, stirring frequently, until the bacon and shallot are browned and the garlic is golden, about 5 min.
Add spaghetti to the skillet, make heat medium-low. Add the egg substitute and the cheese. Toss to coat, then cook, stirring, until the egg substitute has cooked. Sprinkle with parsley and pepper, and serve at once.
Yield: 4 servings, 6 points each (288 cal, 8g fat, 2g fiber)
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