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Beat The Clock Pasta
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| Preparation 5 min. Cooking 14 min. Ingredients | |
| 6 | eggs |
| 1 ½ cups | light ricotta cheese |
| 1 tsp each vegetable seasoning* and dry mustard | |
| ½ tsp | onion powder |
| Freshly ground pepper, to taste | |
| 2 cups | dry rotini pasta |
| 2 cups | cooked chopped assorted vegetables |
| (e.g. broccoli, carrots, peas, green beans) | |
| ½ cup | shredded low-fat Cheddar cheese |
| Fresh basil leaves, optional | |
Method
WHISK eggs with ricotta cheese, vegetable seasoning, dry mustard and onion powder; season with pepper. Set aside. COOK pasta in a medium saucepan for 10 minutes or according to package directions. Drain well. RETURN pasta to saucepan over medium-low heat. ADD egg mixture and vegetables. STIR constantly for about 4 minutes or until mixture thickens slightly. Remove from heat. ADD cheese and stir until melted. GARNISH with basil leaves, if desired.
* Or use a heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano.
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