By: Adina S.
|Time:||40 min (10 min to prepare, 30 min to cook)|
|Meal type:||Main Dish|
|Number of Servings:||4|
1/2 lb whole wheat spaghetti
2 tablespoon extra virgin olive oil
8 clove Garlic
1/4 teaspoon red pepper flakes
1 Egg yolk
1/2 C sundried tomatoes
2 tablespoon chicken soup
1/4 C parmesan cheese
1/2 teaspoon Kosher Salt
1 tablespoon minced parsley
|1. Prepare Pasta according to package instructions, cutting back 2 minutes on cooking time. Drain.
2. Meanwhile, in a large skillet, warm oil over medum low heat. Add garlic and red pepper flakes. Saute until mixture begins to sizzle; remove from heat and set aside.
3. In a small bowl, whisk together egg yolk, tomatoes, chicken stock and parmesan cheese,
4. Return drained pasta to pot over medium-low heat. Add egg mixture and toss. Add garlic mixture and salt and toss again. Cook 2 minutes or until sauce thickens and starts to stick to pasta. toss with parsley before serving.