This budget-friendly recipe for Sun-Dried Tomato Fettuccine serves two, but can be easily doubled for guests. Eggs are used as a high-quality but inexpensive source of protein. This meal is easy to make and freezes well.
Sun-Dried Tomato Fettuccine
4 ounces spinach fettuccine
½ cup fresh or frozen broccoli florets
1 to 2 ounces sun-dried tomatoes, quartered
2 tablespoons prepared pesto sauce
1 teaspoon Italian seasoning
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 large eggs
¼ cup low-fat milk
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh basil or parsley, optional
- Combine the fettuccine, broccoli and tomatoes in large pot of boiling, salted water. Cook until pasta is tender but firm, about 6 to 8 minutes; drain, reserving ½ cup of the water.
- Return pasta, broccoli and tomatoes to the pot. Add pesto, Italian seasoning, pepper and cayenne pepper; toss until evenly coated.
- Beat the eggs and milk in a bowl until blended. Pour egg mixture over pasta, stirring gently to coat and combine.
- Cook over medium heat, stirring gently, until the mixture thickens and no visible liquid from the egg remains. Add some of the reserved pasta water, as needed, if the pasta seems dry.
- Sprinkle with cheese and basil or parsley, if desired.