| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta noodl, *new-acq, Mcrecipe |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Capellini OR spaghettini |
| 1/2 |
c |
Chopped scallion greens |
| 2 |
ts |
Olive oil |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
In a pot of boiling salted water, cook noodles until al dente, about 3
minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 teaspoon
of the oil, salt and pepper.
Brush a 12-inch nonstick skillet with 1/2 teaspoon of the oil and heat over
medium heat. Add noodle mixture, pressing to form a pancake. Cook until
golden brown on the bottom, about 10 minutes.
Invert pancake onto a large plate and brush skillet with remaining 1/2
teaspoon oil. Slide pancake back into skillet and cook until golden brown
on the other side, about 10 minutes more. The pancake can be kept warm,
covered in a 200F oven for up to 1 hour. Makes one l-inch cake, for 6
servings.
Nutrition Information per serving: 155 calories, 2 grams fat, 0
cholesterol, 360 milligrams sodium. 12% cff
>Recipe from EatingWell magazine.
>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath)
Notes: Serve as the base for vegetable sauces. See Asparagus Saute over
Scallion Noodle Cake.
Recipe by: EatingWell Magazine
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 18,
1998
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