This week's recipe is from Weight Watchers. Seems like a good recipe to make in a big batch and eat on all week. I know I love leftovers for lunch.
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1 pound uncooked asparagus, trimmed, cut into bite-sized pieces
12 oz uncooked whole wheat penne pasta
1 cup fresh tomatos chopped
2 Tbs chopped, fresh parsley
1 1/2 tsp balsamic vinegar
3 slices uncooked reduced fat bacon cut into small pieces
2 large eggs beaten
1/2 tsp table salt
1/4 tsp black pepper
2 Tbs reduced-fat sour cream
1/2 cup grated Parmesan cheese
Boil asparagus in a large pot of water for 2 minutes. Remove asparagus with a slotted spoon. Submerge aparagus in cold water to stop from cooking. Drain cold water and set asparagus aside.
Cook pasta in same water. When pasta is done cooking drain and reserve 1 cup of water for cooking.
In a small bowl combine tomatoes, parsley and vinegar. Add salt for seasoning if desired.
Cook bacon in large skillet on medium heat. Remove bacon with a slotted spoon so it drains but leaves drippings in pan. Add cooked pasta to pan, toss to coat thoroughly and remove pan from heat.
Add eggs, salt and pepper to pan. Toss well to coat. Stir in sour cream and bout 1/2 cup pasta water to loosen sauce.
Stir in tomato mixture and sprinkle with cheese. Gently toss and serve immediately.
Makes about 1 1/2 cups per serving.