5 garlic cloves, crushed
3 slices of onion, chopped
2 tbsp. olive oil
8 oz egg substitute
5 tbsp. fat-free Parmesan cheese
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1 pound fettuccine
Salt and pepper to taste
Sauté onion and garlic in olive oil until onion is tender and transparent. Do not brown garlic.
Mix egg substitute with basil, parsley, and Parmesan cheese. Combine the two mixtures in the largest mixing bowl you have in the kitchen and add salt and pepper to taste.
Prepare fettuccine according to package directions. Drain fettuccine and immediately put wet, hot pasta in the large mixing bowl over the egg/cheese/onion/garlic/basil/parsley mixture and toss thoroughly. The hot, wet pasta will cook the eggs and melt the cheese, creating a rich, creamy sauce.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
Copyright © 1994-2017,