So I need to look for more vegetarian meals. Veggies make my tummy feel better (damn that IBS) and they are also way healthier for you than eating meat. So I'm on the prowl... The following recipe is what I would like to try later this week...
Pasta with Asparagus & Creamy Lemon Sauce
Ingredients
8 ounces uncooked angel hair pasta
8 ounces uncooked angel hair pasta
2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
1 tablespoon butter or stick margarine
1/2 cup chopped green onions
1 1/2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
3/4 cup fat-free milk
2 large eggs
1 tablespoon chopped fresh or 1 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Preparation
Preparation
Cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and rind; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
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.
While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and rind; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
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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