Spaghetti 'n eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Spaghetti, cooked without added salt (pasta) 0.16 cup Digiorno Basil Pesto Sauce 2 large Egg, fresh, whole, raw .25 cup Milk, 1%
Boil pasta per package instructions - less time is better.
Meanwhile, whip eggs, add milk and whip a little more.
When pasta is done, drain (don't rinse), put into an oil sprayed skillet on medium heat, adding olive oil as needed.
Add a heaping tsp of pesto sauce then the egg mixture.
Cook to desired consistency, serve with salt and pepper to taste.
Serving Size: 1 scoop
Number of Servings: 1
Recipe submitted by SparkPeople user LIBBY59.
Meanwhile, whip eggs, add milk and whip a little more.
When pasta is done, drain (don't rinse), put into an oil sprayed skillet on medium heat, adding olive oil as needed.
Add a heaping tsp of pesto sauce then the egg mixture.
Cook to desired consistency, serve with salt and pepper to taste.
Serving Size: 1 scoop
Number of Servings: 1
Recipe submitted by SparkPeople user LIBBY59.
Nutritional Info Amount Per Serving
- Calories: 588.9
- Total Fat: 31.3 g
- Cholesterol: 384.6 mg
- Sodium: 509.0 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 3.1 g
- Protein: 26.6 g
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