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With the fresh taste of
dill...
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8 oz |
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uncooked
angel hair pasta |
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2½ cups |
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(1-inch)
sliced asparagus (about 1 pound) |
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1 Tbs |
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butter |
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½ cup |
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chopped
green onions |
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1½ tsp |
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grated lemon
rind |
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3 Tbs |
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fresh lemon
juice |
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¾ cup |
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fat-free
milk |
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2 large |
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eggs |
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1 Tbs |
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chopped
fresh dill (or 1 tsp. dried) |
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¼ tsp |
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salt |
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1/8 tsp |
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ground
nutmeg |
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1 |
Cook pasta in
boiling water 4 minutes. Add asparagus; cook 2 minutes
or until tender. Drain. |
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2 |
While the pasta
cooks, melt butter in large skillet over medium heat.
Add onions and rind; sauté 1 minute. Add juice; cook 1
minute or until liquid almost evaporates. |
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3 |
Combine milk and
eggs in a small bowl; stir well with a whisk. Add pasta
mixture and milk mixture to pan; stir well. Cook over
low heat 3 minutes, or until milk mixture is slightly
thick, stirring constantly (do not boil). Stir in dill,
salt and nutmeg. Serve immediately. |
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Servings: 4 |
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Yield: Serving Size:
about 1 1/2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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313.15 |
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Calories From Fat (19%) |
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58.40 |
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% Daily Value |
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Total Fat
6.49g |
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10% |
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Saturated Fat 2.84g |
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14% |
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Cholesterol
114.31mg |
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38% |
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Sodium
212.71mg |
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9% |
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Potassium
423.44mg |
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12% |
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Carbohydrates
50.11g |
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17% |
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Dietary Fiber 3.59g |
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14% |
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Sugar 4.63g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
46.52g |
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Protein
14.13g |
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28% |
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Recipe Source |
| Cooking
Light |