2 oz FiberGourmet fettucine (I used the pepper-flavored ones) (130kcal)
1 ts pancetta dices (15gr) (50kcal)
1 garlic clove, minced
1/4 onion or 1 shallot, minced
1 oz dried porcini mushroom, rehydrated in hot water
salt, pepper
1/4 cp egg beaters (30kcal)
fresh grated parmesan cheese.
Cook pasta according to instructions. Meanwhile, saute the pancetta until crisp and remove the pancetta from the pan onto a paper towel. Sautee the garlic and onion in the released fat from the pancetta; once browned, add the porcini mushroom, salt and pepper and a bit of the fluid from the rehydration. Sautee until all liquid is evaporated. Take off stove.
In a small bowl, pour the eggbeaters. Add the hot, drained pasta, and the mushroom sautee. Mix it all, and microwave for 45 sec to make sure the eggbeater stock. Remove from microwave, stir, and place on a serving plate. Grate parmesan cheese on top of pasta, and add the crisp pancetta. Serve immediately!
230kcal. Makes a dinner if you add a protein (e.g. 4oz of chicken)
Recipe is highly inspired by NS member Sharon ('rehabnurse'). I added rehydrated porcini mushrooms, and also microwave the mix to have the egg mixture solidify.
No comments:
Post a Comment