Ingredients
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| 8 oz uncooked whole-wheat spaghetti |
| 4 slice(s) uncooked turkey bacon, diced |
| 2 medium leek(s), chopped (white parts only) |
| 3 clove(s) garlic clove(s), minced (medium) |
| 1 tsp dried oregano |
| 1/2 tsp table salt |
| 1/4 tsp black pepper, freshly chopped |
| 1 1/4 cup(s) fat-free skim milk |
| 1 cup(s) fat-free egg substitute |
| 1/4 tsp garlic powder |
| 1/4 tsp onion powder |
| 1/4 cup(s) grated Parmesan cheese |
Instructions
- Preheat oven to 375ºF.
- Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
- Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
- In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
- Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.
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Course: main meals
PointsPlus™ Value: 6
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
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This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.
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