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Ingredientes
- Â Â Katherine E. Younker
- 1 c. small shell pasta
- 2 tsp vegetable oil
- 2 tsp chopped garlic
- 1Â 1/2 c. minced leeks
- 1Â 1/2 c. sliced mushrooms
- 1 c. minced red bell peppers
- 1/2 c. minced softened sun-dry tomatoes
- 1/3 x sliced black olives
- 2 x Large eggs
- 2 x egg whites
- 1 c. 2-percent evaporated lowfat milk
- 1/2 c. shredded part-skim mozzarella cheese (about 2 ounce.)
- 2 tsp dry basil
- 3 ounce feta cheese, crumbled
- 2 Tbsp. grated Parmesan cheese
Direcciones
- Preheat oven to 350 degrees F. Spray a 9 inch Spring-form Pan lined with foil with vegetable spray.
- In a pot of boiling water, cook pasta 5 min or possibly till tender but hard.
- Rinse under cool water, drain and set aside.
- In a non-stick frying pan, heat oil over medium heat. Add in garlic and leeks; cook 4 min or possibly till softened. Stir in mushrooms and red peppers; cook 6 min or possibly till vegetables are tender and moisture is absorbed. Stir in sun-dry tomatoes and black olives; remove from heat.
- In a large bowl, whisk together whole Large eggs, egg whites, evaporated lowfat milk, mozzarella and basil. Stir in pasta, cooled vegetable mix and feta. Pour into prepared pan. Sprinkle with Parmesan cheese. Bake 30 to 35 min or possibly till set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 759g | |
| Calories 1579 | |
| Calories from Fat 437 | 28% |
| Total Fat 49.55g | 62% |
| Saturated Fat 19.68g | 79% |
| Trans Fat 0.23g | |
| Cholesterol 501mg | 167% |
| Sodium 1843mg | 77% |
| Potassium 2361mg | 67% |
| Total Carbs 217.02g | 58% |
| Dietary Fiber 15.7g | 52% |
| Sugars 29.95g | 20% |
| Protein 68.57g | 110% |
