| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sun-dried, Pasta, Wrv |
4 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1/2 |
c |
Oil-pk sun-dried tomatoes; cut into 1/8" strips reserve the oil |
| 1/2 |
c |
Parmesan cheese; grated |
| 1/2 |
c |
Parsley; chop fine |
| 2 |
cl |
Garlic; minced |
| 1 |
tb |
Lemon juice |
| 8 |
oz |
Tagliarini; cook al dente |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil,
cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg
mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source:
The Sonoma Dried Tomato Cookbook (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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