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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I was sent this recipe in an email today, and I thought what a great quick meal this would be for those nights that you just don't have a lot of time!! Ingredients:
5 eggs |
3/4 cup grated parmesan cheese |
2 tablespoons fresh parsley, finely chopped |
12 1/2 ounces dry fettuccine |
2 tablespoons butter |
2 garlic cloves, minced |
1/2 lb fresh mushrooms, sliced |
1/2 cup light cream |
salt |
fresh ground pepper |
Directions:
1. Beat together eggs, Parmesan cheese and parsley until eggs are just blended.
2. Cook fettuccine al dente, in boiling, salted water. (Do not cook ahead).
3. Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic, and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling.
4. Drain pasta in a colander, without rinsing. Return to pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1-2 minutes.
5. Season to taste with salt and pepper.
6. SUGGESTIONS FOR COMPLETE MEAL: Serve with a green salad followed by frozen peach yogurt.
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