| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Vegetarian |
Pastanoodle, Prep-meat, Main dish |
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 broccoli; 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.
Makes 4 servings for $7.08CDN [Feb 96]
Per serving: about 695 calories, 35 g protein, 20 g fat, 90 g carbohydrate,
high source fibre, excellent source calcium, good source iron.
Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
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