Vermicelli With No-cook Tomato Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
2: Eggs,
1/2 cup: Oil-pk sun-dried tomatoes, slivered
1/4 cup: Olive oil from tomatoes, or 1/2 c
1/2 cup: Parmesan, fresh grated
1/2 cup: Parsley, chopped
2 centiliter: Garlic, minced
1 tbsp: Lemon juice,
8 ounce: Vermicelli or thin spaghetti cooked al dente,
Salt and pepper,
Directions:
In a serving bowl, whisk together the eggs, tomatoes, oil, cheese,
parsley, garlic and lemon juice. While the pasta is still hot, add to
the egg mixture. Toss well to coat the pasta with the sauce. Season
with salt and pepper. Serve hot. Source: Sun-Dried Tomatoes!! (wrv)
Source from luhu.jp
parsley, garlic and lemon juice. While the pasta is still hot, add to
the egg mixture. Toss well to coat the pasta with the sauce. Season
with salt and pepper. Serve hot. Source: Sun-Dried Tomatoes!! (wrv)
Source from luhu.jp