Italian dish
1. Cook the pasta in plenty of lightly salted boiling water for about 2 minutes or until only just tender, drain.
2 Heat 2 tbsp of the oil in a heavy bottomed frying pan. Add the onions, garlic and pine nuts and saute gently for 5 minutes until golden.
3. Place the drained pasta in a bowl and add the onion mixture, sun-dried tomatoes, parmesean, eggs, and cream. Season with salt and pepper and mix together thoroughly.
4. Wipe out the pan and heat the remaining oil. When hot, add the pasta mixture, spreading it to the edges of the pan. Cook over moderate heat for about 5minutes or until set and the underside looks golden when lifted with a spatula.
5. Use spatuala to quarter the pasta into 4 portions and turn over each section. and cook the other side.
Serve in wedges with a mixed salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 633 | ||
Calories from Fat: 287 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 293.3mg | 90 % | |
Sodium 865.6mg | 30 % | |
Potassium 1202.9mg | 32 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 56g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 633
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