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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 373.9
  • Total Fat: 15.8 g
  • Cholesterol: 104.0 mg
  • Sodium: 382.0 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 21.0 g

View full nutritional breakdown of Northern Italian-Inspired Pasta calories by ingredient
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Northern Italian-Inspired Pasta

Submitted by: ONESILLYME

Introduction

Based loosely on Italian pasta with a cheese-egg sauce. I used what I had on hand. Could easily use mozarella, fontina or another cheese that melts well. Peas or green or red peppers would be a good addition for color and more veggie content. I would love comments to improve this recipe and make it healthier! Based loosely on Italian pasta with a cheese-egg sauce. I used what I had on hand. Could easily use mozarella, fontina or another cheese that melts well. Peas or green or red peppers would be a good addition for color and more veggie content. I would love comments to improve this recipe and make it healthier!
Number of Servings: 10

Ingredients

    16 oz whole wheat pasta, cooked, shape of your choice
    16 oz reduced fat cheddar cheese, cubed or shredded
    8 slices reduced sodium bacon, cooked & crumbled
    1/2 onion, sliced
    8 oz sliced mushrooms, white or crimini
    1 tbs olive oil (or use reserved bacon drippings)
    black pepper to taste

Directions

Cook bacon, crumble & set aside. Saute onion and mushroom in olive oil (or bacon drippings) and set aside.
Cook pasta according to package directions and drain. Return pasta to same pot and stir in cheese over medium heat. After cheese begins to melt stir in beaten eggs. Stir constantly so eggs form a sauce with the cheese and don't scramble. Once sauce appears "set" stir in bacon and sauted vegetables then serve. Add pepper to taste.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user ONESILLYME.






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