* Exported from MasterCook *
Egg and Tarragon Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment Quick
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 eggs -- beaten
salt and freshly ground pepper -- to taste
1 tablespoon chopped fresh tarragon
2 (to 3) green onions -- minced
4 ounces Parmesan cheese -- finely grated (1 cup)
2 tablespoons butter
To serve: -- cooked pasta for 4 people
Mix eggs with salt, pepper, tarragon, green onions fand half the cheese and beat well together.
Melt butter in a large saucepan and add the pasta. Stir until heated through.
Pour egg-cheese mixture over hot pasta and toss together. Serve with black pepper and remaining cheese.
Makes 4 servings.
Egg and tarragon make an excellant combination but you can use parsley, dill or chervil if tarragon is not available. Serve with a radicchio salad dressed with extra-virgin olive oil.
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
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Per Serving (excluding unknown items): 238 Calories; 18g Fat (68.6% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 197mg Cholesterol; 640mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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