Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ cup | Russet Rose White potatoes |
¼ \N | \" dice |
1 quart | Boiling water |
4 ounces | Eggless linguini -- see |
\N \N | Note |
\N \N | Olive oil cooking spray |
4 ounces | Turkey-Pork Sausage -- note |
2 \N | Scallions with stalk -- |
\N \N | Chopped |
1 cup | Egg substitute -- or |
4 mediums | Eggs -- whipped |
½ teaspoon | Virgin olive oil -- light |
\N \N | Freshly ground pepper -- to |
\N \N | Taste |
2 tablespoons | Chopped cilantro |
2 ounces | Watercress sprigs -- note |
¼ cup | Grated Parmesan cheese |
1 cup | Fresh fruit |
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 ½ 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 (1-½ 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