COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about eight minutes; DRAIN well.
RETURN pasta and tomatoes to pot. ADD pesto; TOSS until evenly coated.
BEAT eggs and milk in medium bowl until blended; POUR over pasta. COOK over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains. SERVE immediately with cheese.
INGREDIENTS
large EGGS
4
dried spinach OR plain fettuccine
8 oz.
sun-dried tomato halves, quartered
3 oz.
prepared pesto sauce
2 to 3 tbsp.
milk
1/4 cup
freshly grated Parmesan cheese
tips
This recipe is an excellent source of protein, folate, choline and vitamin A, and a good source of vitamin D.
American Egg Board
