Spaghetti with Smoked Mozzarella-5/03

[Terrytx]

Another winner folks :) Nothing fancy, but good and filling. Easy to put together and pretty fast. The servings were generous. I can see that it would be east to adapt to other tastes, such as using spinach or other vegetables for the asparagus. Comfort food.

[SueK]

Thanks Terry. This is tentatively on my menu plan for this week, so I'm glad to hear it worked out.

[britneyelise]

Thanks for the review of this, I have some smoked mozerella taking up space in my cheese drawer in the fridge and I wanted to try this.

Glad to hear that its a winner.

Shannon

[Mareli]

Thanks for the review, but I am STILL waiting for May to arrive!!!

[Terrytx]

Originally posted by Mareli
Thanks for the review, but I am STILL waiting for May to arrive!!!


* Exported from MasterCook *

Spaghetti with Smoked Mozzarella

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked spaghetti
2 cups (1-inch) sliced asparagus
3/4 cup 2% low-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 cloves garlic, minced
1/3 cup (1 1/2 ounces) finely shredded smoked
mozzarella cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan
cheese
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper

Cook pasta in boiling water 7 minutes; add asparagus; cook 2 minutes or until pasta is al dente and asparagus is crisp-tender. Drain.

Combine milk, salt, black pepper, eggs and garlic in a Dutch oven, stirring with a whisk until well blended. Add pasta mixture; cook over medium heat for 3 minutes or until slightly thick and creamy, stirring constantly. Add cheeses, parsley, and red pepper; cook for 1 1/2 minutes or until cheese melts, stirring constantly. Serve immediately.

Yield: 4 servings (serving size: 1 1/4 cups). 363 cal, 9.5g fat, 19.4g pro, 49.5g carb, 3.1g fiber, 125mg chol, 3.7mg iron, 688mg sod, 290mg calc.

Source:
"Cooking Light-5/03"


NOTES : Shred the mozzarella as finely as possible so it will melt quickly.

[ShanaG]

Thanks for reviewing this recipe, Terry. I am going to put it on the menu for next week. I always like a good excuse to buy smoked mozzarella. I usually cut away the "rind" (if you can even call it that on this kind of cheese) before using it in a recipe, just because I love to eat it plain :)

[Sami]

I made this for dinner tonight and I agree that it is so good. You don't miss the bacon at all. I made this with linguine, because that is what I had at home. I served it with an Israeli salad and cheese garlic rolls, both of which were posted on the board.

Sami

[ShanaG]

This dish was dinner Saturday evening.

While I really loved the flavors of the cheeses combined with the tender spring asparagus, I thought the consistency of the sauce was strange. And I just didn’t like knowing there were eggs in there. Toward the end of dinner, the pasta was kind of gummy and when we tried to pick up a bite of it, it all stuck together and the whole mass lifted off the plate. Not sure if I did something wrong, or if the eggs are to blame :D

If I were to make this again, I would maybe try to do a basic white sauce base, then add the cheeses to that. And omit the eggs :D

[Ralph]

Made this last night, and though we enjoyed it, we were a bit underwhelmed. It seemed like it was missing something, though we couldn't figure out what.

Oh well, we'll see how the leftovers do.

[Lynn B]

Weeeeeeeeeelllll...

I had everything on hand and made this tonight for a quick weeknight dinner. I guess I screwed up the egg sauce because instead of creamy I ended up with lots of bits of scrambled egg! :eek: :eek: :eek: NOT very appealing-looking, that's for sure! I wonder if that's what I have heard referred to as "breaking" the sauce??? (Does anyone know for sure? And what caused that? Heat too high?) :confused:

Anyway, I subbed chopped spinach for the parsley and used wonderful asparagus from the Farmer's Market, and LOTS more crushed red pepper and garlic. In spite of its appearance, it did have a pleasing flavor; but I probably won't make it again.

Lynn

[swquilts]

Ditto Lynn!

Weird dish. I think I must have scrambled the eggs a bit because my sauce was congealed too. Plus to us, it was missing a spice or something. We LOVED the smoked mozzarella though, had to taste some first. I doubt if I'll make it again.

Off to find more smoked mozz recipes!!