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Pesto Fettuccini




Source of Recipe


Internet


List of Ingredients




water
1 3-ounce package dried tomato halves, halved or quartered
1 9-ounce package fresh spinach and/or egg fettuccini noodles or 8 ounces dried spinach or egg noodles
2 to 3 tablespoons prepared pesto sauce plus additional pesto sauce, optional
4 eggs, lightly beaten
1/4 cup skim or low-fat milk
fresh basil leaves, optional
grated Parmesan cheese, optional



Recipe



Bring large pot of water to boiling. If using fresh noodles, add tomatoes. Cook until rehydrated, about 8 to 10 minutes. Add noodles. Cook according to package directions until tender, about 2 to 3 minutes. If using dried noodles, add both tomatoes and noodles to boiling water and cook according to package directions until noodles are tender, about 10 to 12 minutes.

Drain well. Return to pot or transfer to 10- to 12-inch nonstick skillet. Add 2 to 3 tablespoons pesto. Toss until noodles are evenly coated. In small bowl, beat together eggs and milk until blended. Pour over noodle mixture. Cook over medium heat, gently turning with a pancake turner, until eggs are thickened and no visible liquid egg remains. Garnish with basil leaves, if desired. Serve immediately with additional pesto and cheese, if desired.

In microwave:
Cook pasta and tomatoes as above. Drain well. Transfer to 3-quart microwaveable casserole. Add 2 to 3 tablespoons pesto. Toss until noodles are evenly coated. In small bowl, beat together eggs and milk until blended. Pour over noodle mixture. Cook on full power, stirring 2 to 3 times, until eggs are almost set, about 5 to 6 minutes. Cover with lid or plastic wrap. Let stand until eggs are thickened and no visible liquid egg remains, about 2 minutes. Garnish and serve as above..