1 3-ounce package dried tomato halves, halved or quartered
1 9-ounce package fresh spinach and/or egg fettuccini noodles or 8 ounces
dried spinach or egg noodles
2 to 3 tablespoons prepared pesto sauce plus additional pesto sauce, optional
4 eggs, lightly beaten
1/4 cup skim or low-fat milk
fresh basil leaves, optional
grated Parmesan cheese, optional
Bring large pot of water to boiling. If using fresh noodles, add tomatoes.
Cook until rehydrated, about 8 to 10 minutes. Add noodles. Cook according
to package directions until tender, about 2 to 3 minutes. If using dried
noodles, add both tomatoes and noodles to boiling water and cook according
to package directions until noodles are tender, about 10 to 12 minutes.
Drain well. Return to pot or transfer to 10- to 12-inch nonstick skillet.
Add 2 to 3 tablespoons pesto. Toss until noodles are evenly coated. In
small bowl, beat together eggs and milk until blended. Pour over noodle
mixture. Cook over medium heat, gently turning with a pancake turner, until
eggs are thickened and no visible liquid egg remains. Garnish with basil
leaves, if desired. Serve immediately with additional pesto and cheese,
Cook pasta and tomatoes as above. Drain well. Transfer to 3-quart microwaveable
casserole. Add 2 to 3 tablespoons pesto. Toss until noodles are evenly
coated. In small bowl, beat together eggs and milk until blended. Pour
over noodle mixture. Cook on full power, stirring 2 to 3 times, until eggs
are almost set, about 5 to 6 minutes. Cover with lid or plastic wrap. Let
stand until eggs are thickened and no visible liquid egg remains, about
2 minutes. Garnish and serve as above..