Vermicelli With No-cook Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta, Sun-dried | 4 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 2 | Eggs | |
| 1/2 | c | Oil-pk sun-dried tomatoes |
| slivered | ||
| 1/4 | c | Olive oil from tomatoes, or |
| 1/2 c | ||
| 1/2 | c | Parmesan, fresh grated |
| 1/2 | c | Parsley, chopped |
| 2 | Garlic, minced | |
| 1 | T | Lemon juice |
| 8 | oz | Vermicelli or thin spaghetti |
| cooked al dente | ||
| Salt and pepper |
INSTRUCTIONS
In a serving bowl, whisk together the eggs, tomatoes, oil, cheese, parsley, garlic and lemon juice. While the pasta is still hot, add to the egg mixture. Toss well to coat the pasta with the sauce. Season with salt and pepper. Serve hot. Source: Sun-Dried Tomatoes!! (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: 739
Calories From Fat: 529
Total Fat: 58.7g
Cholesterol: 263mg
Sodium: 328.4mg
Potassium: 445.9mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 47.6g