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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We're a busy family. When we need to rush off to an evening sporting event or meeting, I prepare this pasta toss along with breadsticks or garlic toast for a quick light dinner.Mary Jo Miller, Mansfield, Ohio Ingredients:
8 ounces uncooked linguine |
1/2 cup frozen peas |
1 egg |
1 cup fat-free evaporated milk |
1/4 cup finely chopped sweet red pepper |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1/2 cup grated parmesan cheese, divided |
2 bacon strips, cooked and crumbled |
Directions:
1. In a Dutch oven, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat.
2. Drain linguine; return to Dutch oven. Add sauce; toss to coat. Serve with remaining cheese. Yield: 4 servings.
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