INGREDIENTS

INSTRUCTIONS

Ingredient notes:
*Pasta:  We used PastaZesta (r) eggless Linguini. This brand is mildly
flavored.  We like the garlic and parsley.  Optional: shorten the pasta by
breaking it in two.
*Sausage:  Low-fat option:  buy a spicy pork sausage, that pairs poultry
with the pork, or uses all poultry. (e.g.,Jimmy Dean, Turkey-Store, etc.)
*Watercress: Cut off and discard the toughest stems leaving sprigs. Wash
in a pan of cold water.  Rinse well.  Drain in collander. Coarsely chop
watercress leaves and stems separately
*Eggs: add the 1/2 teaspoon of oilive oil to the eggs. Beat the eggs
with whisk or rotary beater to lighten with air.
Directions:
Bring the water to a boil; add the potato dice and cook 5 to 7 minutes,
till al dente. Meanwhile, add the fast-cooking pasta to the boiling
potatoes at the appropriate time. Drain, keep warm.
Meanwhile, position oven rack so that pan is about 4 to 6 inches below
element. Preheat the broiler.
Meanwhile: start browning the sausage in an oven/broiler proof saute pan
or casserole (1-1/2 qt capacity).  Apply spray to prevent sticking and
drying.  Crumble the sausage as it cooks as finely as possible.
Add the chopped onion to the pan, and saute till warmed, about 2 minutes
maximum. Add the chopped cilantro and watercress STEMS. Toss for 1-2
minutes.
Add drained potato and pasta. Toss well.
Pour in whipped eggs. Reduce heat to medium-low; cover, and cook to set
all but the very top.
Place under the broiler, remove immediately when it has turned a golden
brown, 2 to 4 minutes.  Garnish with Parmesan cheese and watercress LEAVES.
Serve with fresh fruit.
Posted to MC-Recipe Digest V1 #183
Date: Sun, 4 Aug 1996 14:10:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Bibles that are falling apart are usually owned by people who aren’t.”