Pasta Without Tomato
48
Ingredients
| 1 | cup |
spaghetti squash
cooked |
* |
| 2 | ounces |
pasta, rotini
|
|
| 1 | ounce |
vermicelli pasta
broken |
|
| 1 | whole |
hot italian sausages
link |
* |
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | medium |
carrots
chopped |
|
| 1 | stalk |
fennel bulb
fresh, |
* |
| 1 | tablespoon |
garlic
crushed |
|
| 4 | ounces |
mushrooms
sliced |
|
| ¼ | cup |
parsley leaves
diced |
|
| 1 | tablespoon |
italian seasoning
|
* |
| 1 | medium |
eggs
|
|
| 1 | tablespoon |
basil
chopped |
|
| 2 | tablespoons |
Parmesan cheese
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 ¼ 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 ¼ 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
Nutrition Facts
Serving Size 60g (2.1 oz)
