Tagliarini With Marinated Dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Sun-dried, Wrv | 4 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 1/2 | c | Oil-pk sun-dried tomatoes |
| cut into 1/8" strips | ||
| reserve the oil | ||
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | c | Parsley, chop fine |
| 2 | Garlic, minced | |
| 1 | T | Lemon juice |
| 8 | oz | Tagliarini, cook al dente |
| Salt and pepper to taste |
INSTRUCTIONS
In a serving bowl, whisk to blend the eggs, tomato strips, reserved oil, cheese, parsley, garlic and lemon juice. Add the drained pasta to the egg mixture (lift with 2 forks to mix). Add salt and pepper to taste. Source: The Sonoma Dried Tomato Cookbook (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 11mg
Sodium: 191.6mg
Potassium: 25.6mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.9g