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Ingredientes
- 1 c. Sun-dry tomatoes in oil (to measure, spoon tomatoes in 1-c. measuring c. then fill to brim with oil from tomatoes)
- 2 x Large eggs
- 1/4 c. Mixed Parmesan & Romano cheese
- 2 Tbsp. Minced parsley
- 1 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 2 x Cloves garlic, chopped
- 1 Tbsp. Fresh lemon juice
- 8 ounce Dry taglierini
- Â Â Salt & freshly grnd black pepper to taste
Direcciones
- Lift tomatoes from c.; cut in 1/8-inch wide slivers. In a serving bowl, whisk together Large eggs, slivered tomatoes & their oil, cheeses, parsley, caribe or possibly crushed red pepper, garlic & lemon juice till blended. Following package directions, cook taglierini in boiling water just till tender to bite; drain well. Add in liquid removed pasta to egg mix; lift with 2 forks to mix. Season with salt & pepper.
- Makes 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 2 servings | |
| Calories 220 | |
| Calories from Fat 93 | 42% |
| Total Fat 10.54g | 13% |
| Saturated Fat 4.7g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 935mg | 39% |
| Potassium 1048mg | 30% |
| Total Carbs 17.78g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.92g | 7% |
| Protein 16.96g | 27% |
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