When we have to rush off at night, I make this speedy pasta with veggies and bacon. Pass with breadsticks or garlic toast and dinner’s done.
—MARY JO MILLER MANSFIELD, OH
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
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
1. In a 6-qt. stockpot, cook the linguine according to package directions, adding peas during the last 2 minutes of cooking.
2. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; 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.
3. Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
PER SERVING 1 cup equals 352 cal., 7 g fat (3 g sat. fat), 66 mg chol., 349 mg sodium, 52 g carb., 3 g fiber, 20 g pro.