Pasta Without Tomato

1 hours Prep: 20 minutes Cook: 30 minutes

84 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	spaghetti squash	cooked
2	ounces	pasta, rotini
1	ounce	vermicelli	broken
1	whole	hot italian sausages	link
1	teaspoon	olive oil, extra-virgin
1/4	cup	onions	chopped
1	medium	carrot	chopped
1	stalk	fennel bulb	fresh,
1	tablespoon	garlic	crushed
4	ounces	mushrooms	sliced
1/4	cup	parsley leaves	diced
1	tablespoon	italian seasoning
1	medium	egg
1	tablespoon	basil	chopped
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Micro-cook the spaghetti squash or use left-over.

Cook pastas together.

While the pasta is cooking, brown the sausage.

Add olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped celery).

Add chicken broth as needed to soften the vegetables.

Add garlic, mushrooms, and Italian herbs.

Continue cooking and stirring until mushrooms are warmed (not limp).

Remove from heat but keep warm.

Drain the pasta but do not rinse.

Put pasta back in the pot.

Add squash and stir to mix.

Add the sauté mixture to the pasta pot and stir.

Beat one egg (or use 1/4 cup egg substitute). Turn on the heat.

Make a well in the center and .

Working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg. Season with basil, oregano, more pepper, salt to taste, cilantro

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Nutrition Facts

Serving Size 60g

Amount per Serving

Calories 84 34% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 68mg	3%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 4.0g	7%