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By: Adina S.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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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 |
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| Directions: | ||
| 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. |
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| Notes: | ||
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