| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 8 | c | Bow-tie pasta [1 lb] |
| 2 | c | Broccoli florets fresh or frozen |
| 3/4 | c | Pastrami; beef or turkey chopped |
| 1 1/3 | c | Old cheddar cheese; shred |
| 1 | Tomato; chopped | |
| 2 | Green onions; chopped | |
| 3 | Eggs | |
| 1/4 | c | Milk |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
A quick and colourful cheesy pasta that can be made into a vegetarian dish if you want to eliminate the meat. In a large pot of boiling salted water, cook pasta for 7 minutes. Add fresh brocoli; cook for about 3 minutes or until pasta and broccoli are tender but firm. (If using frozen broccoli, cook pasta 9 minutes before adding broccoli.) Drain well and return to pot. Add cheese, pastrami, tomato and green onions; toss to combine. Beat together eggs, milk, salt and pepper; stir into pasta mixture and cook over low heat, stirring, for about 3 minutes or until eggs are creamy and almost set. Per serving: 234 Calories (kcal); 17g Total Fat; (65% calories from fat); 14g Protein; 7g Carbohydrate; 184mg Cholesterol; 874mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Canadian Living Magazine Converted by MM_Buster v2.0n.
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