Lemon Asparagus Pasta

8

oz

angel hair pasta

2 1/2

cups

asparagus (cut into 1 inch pieces)

1

Tbs

butter

1/2

cup

green onions (scallions), sliced

1 1/2

tsp

lemon peel (grated)

3

Tbs

lemon juice

3/4

cup

milk

2

eggs

1

tsp

dill weed

1/4

tsp

salt

1/8

tsp

nutmeg

1

Boil pasta for about 4 minutes; add asparagus and cook for an additional two minutes or until pasta and asparagus are tender. Drain.

2

Melt butter in a large frypan on medium heat. Add green onions and lemon peel and saute' 1 minute. Add lemon juice and cook until liquid is almost evaporated.

3

Beat together milk and eggs. Add along with the asparagus and pasta to the pan with the green onions. Cook over low heat until the mixture is slightly thick, about 4 minutes. Do not boil.

4

Stir in the spices / herbs and serve immediately.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (8.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

319.51

Calories From Fat (20%)

65.25

% Daily Value

Total Fat 7.32g

11%

Saturated Fat 3.35g

17%

Cholesterol 117.04mg

39%

Sodium 207.8mg

9%

Potassium 423.59mg

12%

Total Carbohydrates 50.17g

17%

Fiber 3.55g

14%

Sugar 4.72g

 

Protein 14.1g

28%