Pasta Carbovera

• 3/4 pounds Asparagus, Cut Into 1-inch Pieces
• 1 cup Frozen Peas
• 1 stalk Leek, Halved, Sliced, And Rinsed
• 8 ounces, weight Dry Cavatappi, Penne, Or Ziti Pasta
• 1/2 cups Low Sodium, Fat Free Chicken Broth
• 1/4 cups Dry White Wine
• 1 Tablespoon Unsalted Butter
• 2 cloves Garlic, Minced
• 1/4 cups Egg Substitute
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 4 slices Turkey Bacon, Cooked, Diced
• 2 ounces, weight Parmesan Cheese, Grated

1. Bring a large pot of water to a boil over high heat.
2. Add asparagus, peas, and leeks to boiling water.
3. Reduce heat and boil vegetables for 3 minutes or until asparagus is crisp tender; drain.
4. Plunge vegetables into an ice water bath to stop cooking; drain.
5. Once again bring a large pot of water to a boil and cook pasta according to package directions.
6. While pasta cooks, combine broth, wine, butter and garlic in a small sauce pan.
7. Bring to a boil over medium-high heat and simmer uncovered for 1 minute to reduce slightly.
8. In a small bowl, mix together egg substitute, salt and pepper.
9. Add broth mixture to egg substitute a spoonful at a time, stirring between additions to avoid scrambling the egg.
10. Drain pasta and return to a large pot off the heat.
11. Add vegetables, bacon, sauce, and parmesan cheese.
12. Mix well until cheese melts and other ingredients are well combined.

frozen peas, stalk, cavatappi, low, white wine, butter, garlic, egg substitute, salt, pepper, turkey bacon, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-carbovera/ (may not work)