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Pasta Without Tomato

 

48

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 8434% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 68mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 60% Vitamin C 12%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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