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1/2 of a box Dreamfields Spaghetti
8 eggs or 2 cups egg substitute
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar (6 ounces) marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1-1/2 ounces diced prosciutto or ham
Cherry tomatoes (optional)
1. Cook pasta according to package directions; drain well.
2. Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt
and pepper. Combine cooked pasta with egg mixture; set aside.
3. Heat oil in ovenproof large skillet over medium-high heat. Add garlic and
onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to
4 minutes until vegetables are softened, stirring occasionally. Gently stir
into pasta mixture and return to skillet.
4. Cover; cook over medium heat 10 to 12 minutes or until egg mixture is
set in center. DO NOT STIR. Remove from heat.
5. Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until
top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with
additional tablespoon of basil and cherry tomato halves, if desired. Cut into
Makes 6 Servings
Nutritional Info Per Serving:
Protein: 19 g
Sodium: 634 mg
Cholesterol: 296 mg
Fat: 13 g
Saturated Fat: 4 g
Dietary Fiber: 4 g
Carbohydrates: 7 g