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Fettuccine with Sundried Tomato-Pesto Sauce
Courtesy of The incredible edible egg™
Servings: 2
Prep Time: 5 Min. Cook Time: 15 Min. What you need:
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+ 8 oz. dried spinach or plain fettuccine
+ 3 oz. sun-dried tomatoes halves, quartered + 2-3 Tbsp. prepared pesto sauce + 4 eggs + 1/4 c. milk + freshly grated Parmesan cheese What to do:
1. Combine fettuccine and tomatoes in large pot of boiling salted water. Cook until pasta is tender but firm, about 8 min.; drain well.
2. Return pasta and tomatoes to pot. Add pesto; toss until evenly coated. 3. Beat eggs and milk in medium bowl until blended; pour over pasta. Cook over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains. Serve immediately with cheese. "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org" Nutritional information:
Calories: 755; Total Fat: 21g; Saturated Fat: 6g; Cholesterol: 432mg; Total Carbs: 109g; Fiber: 10g; Protein: 38g; Sodium: 1195mg;
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