| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
Italian |
Pasta, Spaghetti s |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Spaghetti squash; cooked |
| 2 |
oz |
Rotini (pasta twists); three colors |
| 1 |
oz |
Vermicelli; broken |
| 1 |
|
Whole Lean Italian sausage link; chopped |
| 1 |
ts |
Extra virgin olive oil |
| 1/4 |
c |
Chopped onions; or more, to taste |
| 1 |
md |
Carrot; chopped |
| 1 |
|
Stalk fennel; fresh, chopped |
|
|
Chicken broth or vegetable bouillon |
| 1 |
tb |
Garlic; crushed |
| 4 |
oz |
Sliced mushrooms |
| 1/4 |
c |
Fresh parsley; diced |
| 1 |
tb |
Italian seasoning blend; crushed |
| 1 |
md |
Egg |
| 1 |
tb |
Fresh basil; chopped |
| 1 |
ts |
Dried oregano |
|
|
Freshly ground black pepper |
|
|
Salt |
| 2 |
tb |
Parmesan cheese; grated |
|
|
Cilantro leaves |
INSTRUCTIONS
[1] Micro-cook the spaghetti squash or use left-over. [2] Cook pastas
together. [3] Saute: While the pasta is cooking, brown the sausage. Add
olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped
celery). Add chicken broth as needed to soften the vegetables. Add garlic,
mushrooms, and Italian herbs. Continue cooking and stirring until mushrooms
are warmed (not limp). Remove from heat but keep warm. [4] Assemble: Drain
the pasta but do not rinse. Put pasta back in the pot. Add squash and stir
to mix. Add the saute mixture to the pasta pot and stir. Beat one egg (or
use 1/4 cup egg substitute). Turn on the heat. Make a well in the center
and . . . [5] Working quickly, over moderately high heat, pour the egg into
the well and stir, constantly, to coat, bind, and cook the egg. Season with
basil, oregano, more pepper, salt to taste, cilantro and parsely. Serve
with grated parmesan.
COOKsNOTE: Freeze the sausage, then chop it. Warm leftover squash when
draining the pasta (do not put cooked squash in boiling water again). Keep
this dish warm in 300 deg oven (not stove top). Last served 23 Ap 96 with
sweet-bitter salad (Bob liked). Next time try ... Broccoli Rabb; ground
turkey with fennel seed.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:50 -0400
From: TheCookie@aol.com
Suggested Wine: wine
NOTES : Strands of spaghetti squash add flavor and crunch to rotini and
vermicelli --a fast meal
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