Recipe number 47055 is

Pasta Frittata With Watercress & Sausage



The ingredients are:
1 1/2 cup Russet Rose White potatoes 1/4 " dice 1 qt Boiling water 4 oz Eggless linguini -- see Note Olive oil cooking spray 4 oz Turkey-Pork Sausage -- note 2 Scallions with stalk -- Chopped 1 cup Egg substitute -- or 4 medium Eggs -- whipped 1/2 tsp Virgin olive oil -- light Freshly ground pepper -- to Taste 2 tbsp Chopped cilantro 2 oz Watercress sprigs -- note 1/4 cup Grated Parmesan cheese 1 cup Fresh fruit

The recipe yield is:
4 Servings

Info:
Ingredient notes: *Pasta: We used PastaZesta (r) eggless Linguini. This brand is mildly flavored. We like the garlic and parsley. Optional: shorten the pasta by breaking it in two. *Sausage: Low-fat option: buy a spicy pork sausage, that pairs poultry with the pork, or uses all poultry. (e.g.,Jimmy Dean, Turkey-Store, etc.) *Watercress: Cut off and discard the toughest stems leaving sprigs. Wash in a pan of cold water. Rinse well. Drain in collander. Coarsely chop watercress leaves and stems separately *Eggs: add the 1/2 teaspoon of oilive oil to the eggs. Beat the eggs with whisk or rotary beater to lighten with air. Bring the water to a boil; add the potato dice and cook 5 to 7 minutes, till al dente. Meanwhile, add the fast-cooking pasta to the boiling potatoes at the appropriate time. Drain, keep warm. Meanwhile, position oven rack so that pan is about 4 to 6 inches below element. Preheat the broiler. Meanwhile: start browning the sausage in an oven/broiler proof saute pan or casserole (1-1/2 qt capacity). Apply spray to prevent sticking and drying. Crumble the sausage as it cooks as finely as possible. Add the chopped onion to the pan, and saute till warmed, about 2 minutes maximum. Add the chopped cilantro and watercress STEMS. Toss for 1-2 minutes. Add drained potato and pasta. Toss well. Pour in whipped eggs. Reduce heat to medium-low; cover, and cook to set all but the very top. Place under the broiler, remove immediately when it has turned a golden brown, 2 to 4 minutes. Garnish with Parmesan cheese and watercress LEAVES. Serve with fresh fruit. Recipe By : Pat Hanneman, Riverside, 1996

Note:
Eggs; Italian



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