| 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
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