1 tablespoon all-purpose flour
1 cup evaporated skim milk
1/4 cup egg substitute
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh basil
1 garlic clove, minced
4 cups hot cooked spaghetti (about 8 oz. uncooked pasta)
1 cup frozen green peas and carrots, thawed
1/4 cup (1 oz.) grated fresh Parmesan cheese
4 turkey-bacon slices, cooked and crumbled
1/2 teaspoon freshly ground pepper

1. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until mixture is slightly thick, stirring constantly. Gradually stir about one-fourth of hot milk mixture into egg substitute. Add to remaining milk mixture; cook until thick, stirring constantly. Remove from heat; stir in parsley, basil, and garlic.

2. Combine sauce and pasta in a large bow; toss gently to coat. Add remaining ingredients; toss gently.

Yield: 4 servings

Serving size: 1 1/2 cups

Points: 7

...from WW's SIMPLE GOODNESS, p. 34.

Gail...from Fifty Plus Club