Spaghetti with Smoked Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Smoked mozzarella creates the flavor of pasta carbonara without the bacon. Shred the mozzarella as finely as possible so it will melt quickly. Juicy tomato slices drizzled with sweet-tart balsamic vinegar are ideal on the side. Ingredients:
8 ounces uncooked spaghetti |
2 cups (1-inch) sliced asparagus |
3/4 cup 2% reduced-fat milk |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
2 garlic cloves, minced |
1/3 cup (1 1/2 ounces) finely shredded smoked mozzarella cheese |
1/3 cup (1 1/2 ounces) grated fresh parmesan cheese |
1/3 cup chopped fresh flat-leaf parsley |
1/4 teaspoon crushed red pepper |
Directions:
1. Cook pasta in boiling water 7 minutes; add asparagus; cook 2 minutes or until pasta is al dente and asparagus is crisp-tender. Drain.
2. Combine milk, salt, black pepper, eggs, and garlic in a Dutch oven, stirring with a whisk until well blended. Add pasta mixture; cook over medium heat for 3 minutes or until slightly thick and creamy, stirring constantly. Add cheeses, parsley, and red pepper; cook for 1 1/2 minutes or until cheese melts, stirring constantly. Serve immediately.
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