Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Low Fat Pasta With Carbonara
Famous Authors (View All Authors)
Pasta And Pastasauces - Low Fat Pasta With Carbonara Post by :jojac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1405

Click below to download : Pasta And Pastasauces - Low Fat Pasta With Carbonara (Format : PDF)

Pasta And Pastasauces - Low Fat Pasta With Carbonara

2 slices turkey bacon -- coarsely chopped
1 1/2 cups skim milk
1/2 cup red bell pepper -- chopped
1/4 tsp. crushed red pepper flakes
1 tbsp. cornstarch
1/4 cup egg substitute
1/2 cup frozen green peas -- thawed
8 oz. dried linguine (or spaghetti) -- -- cooked and drained
1/4 cup low fat Parmesan cheese -- -- shredded
freshly ground black pepper
Low fat Parmesan cheese -- -- freshly grated


In a deep nonstick skillet or saucepan, cook the bacon until crisp. Drain on paper towel and wipe the pan clean with paper towels (or use the microwave - put the bacon on a microwaveable bacon cookware, cook 1 minute per slice or until crisp). If cooking bacon in microwave, no need to drain or wipe pan clean. Just preheat pan for the rest of the recipe.

For the sauce: In a nonstick skillet or saucepan, combine milk, red bell pepper and pepper flakes. Bring to a boil, lower the heat and simmer for about 2 minutes more.

In a small bowl, dissolve the cornstarch in 2 tbsp. of cold water. Stir into the milk mixture, add the egg substitute, and continue stirring until thick and bubbly, 30-40 seconds longer. Stir in the peas and bacon. Heat through.

Immediately pour the sauce over the hot cooked linguine or spaghetti; toss to coat. Serve on heated plates, sprinkled with the Parmesan cheese and black pepper. Additional Parmesan may be passed if desired.

If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Bacon -  Pasta Carbonara Pasta And Pastasauces - Bacon - Pasta Carbonara

Pasta And Pastasauces - Bacon -  Pasta Carbonara
1 Tbs. olive oil 1/3 lb. pancetta or good-quality bacon, cut into thin strips about 1/4" thick. 4 large eggs, at room temp 2 tsp. fresh thyme leaves, coarsely chopped 1/4 cup freshly grated parmigiano reggiano; more for grating on the finished pasta salt and freshly ground pepper to taste 1 lb. dried pasta 1 cup frozen peas In a small saute' pan, heat the olive oil and cook the pancetta or bacon until cooked through but not crisp. Meanwhile, in a large metal bowl, lightly beat the eggs; add the thyme, cheese, salt and pepper. Cook the pasta in plenty
PREVIOUS BOOKS

Pasta And Pastasauces - Heartland Pasta Pasta And Pastasauces - Heartland Pasta

Pasta And Pastasauces - Heartland Pasta
1 to 1-1/2 pounds fettuccine, cooked 3 tablespoons olive oil 6 tablespoons cooked diced bacon 1 tablespoon chopped garlic 1 large onion, chopped 1 tablespoon fresh rosemary 1 pound fresh spinach, torn 1/4 cup white wine Salt and freshly ground pepper, to taste Red pepper flakes, to taste Pecorino cheese, to taste In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary. Saute until tender. Add spinach and continue to saute. Remove mixture and deglaze pan with white wine. Return mixture to pan and add salt, pepper and red pepper flakes. Toss with fettuccine
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT