| 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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