| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Greek | Vegetables, Pastanoodle, Main dish | 4 | Servings |
INGREDIENTS
| 2 | Eggs | |
| 1 | Egg white | |
| 1/2 | c | Parmesan, freshly grated |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Spaghetti |
| 2 | oz | Pancetta or bacon, chopped |
| 4 | Garlic cloves, minced | |
| 2 | tb | Red wine vinegar |
| 1 | c | Frozen peas |
| 1/4 | c | Fresh parsley, chopped |
INSTRUCTIONS
In bowl, whisk together eggs, egg white, Parmesan, salt and pepper; set aside. In large pot of boiling salted water, cook pasta for about 10 minutes or until tender but firm. Drain, reserving 1/4 cup of the cooking liquid. Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring, for about 6 minutes or just until starting to brown. Add garlic; cook, stirring, for about 2 minutes or until pancetta is crisp. Stir in vinegar; bring just to boil. Remove skillet from heat. Add pasta; toss well. Return skillet to stove. Add remaining cooking liquid, egg mixture and peas; cook, tossing gently, for about 3 minutes or until egg mixture is thickened and pasta is well coated. Sprinkle with parsley. Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g carbohydrate good source iron, very high source fibre, good source calcium. Serve with: carrot and cabbage slaw, focaccia, fresh pears. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #183 Date: Mon, 1 Jul 1996 16:10:39 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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