Monday, June 4, 2012

Spaghetti Carbonara with Broccoli and Bacon

Spaghetti Carbonara with Broccoli and Bacon from Weight Watchers One Pot Cookbook

 1 (10-ounce) package frozen chopped broccoli, thawed and gently squeezed dry
¾ cup low-fat (1%) milk
½ grated Parmesan cheese
1 large egg, lightly beaten
¼ cup fat-free egg substitute
1 Tablespoon olive oil
3 garlic cloves, minced
3 slices turkey bacon, chopped
¼ cup dry vermouth or dry white wine
4 cups hot cooked whole wheat spaghetti
1 Tablespoon chopped fresh flat-leaf parsley
¼ teaspoon black pepper

Mix together broccoli, milk, Parmesan, egg and egg substitute in medium bowl.

Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until light golden, about 2 minutes. Add bacon and cook, stirring, until crisp, about 4 minutes. Add vermouth and cook until it is almost evaporated, about 30 seconds longer.

Reduce heat to medium-low. Add spaghetti and broccoli mixture to skillet; cook, tossing constantly, until eggs are cooked through and mixture is creamy, about 3 minutes. Remove skillet from heat; sprinkle with parsley and pepper; toss to mix well.

9 Points Plus per serving (about 1½ cups)

My tips: this recipe does not call for any added salt and I think it desperately needed it, so I say add salt to taste. Also, I forgot to buy egg substitute from the store, so I just used two whole eggs total. Also make sure to cook the spaghetti at the beginning of the recipe.

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