8 oz. angel hair pasta, cooked, drained and cooled
1 cup grated Parmesan cheese
1/2 cup chopped basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup Parmesan cheese for garnish
Heat 2 tablespoons of butter in a large nonstick skillet over low heat until hot. Add asparagus and mushrooms; sauté until tender, about 4-5 minutes. Remove from heat; cool. Beat eggs and half/half in a large bowl until blended. Add pasta, cheese, basil, salt and pepper and reserved vegetables; toss to coat pasta.
Heat remaining 2 tablespoons of butter in same skillet over medium heat until hot. Pour pasta mixture into skillet, pressing down to flatten. Cook until brown; turn over and continue cooking until brown. Sprinkle with additional 1/4 cup cheese and serve immediately.
1/6 of recipe: 306 calories and 16 grams of carbs and 16 grams of protein.