Pasta frittata with watercress & sausage
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Pasta frittata with watercress & sausage
  Pasta    Sausage    Eggs    Italian  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9717. Report a problem with this recipe.
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      Title: Pasta frittata with watercress & sausage
 Categories: Eggs, Italian
      Yield: 4 Servings
  1 1/2 c  Russet Rose White potatoes
    1/4    " dice
      1 qt Boiling water
      4 oz Eggless linguini -- see
           Olive oil cooking spray
      4 oz Turkey-Pork Sausage -- note
      2    Scallions with stalk --
      1 c  Egg substitute -- or
      4 md Eggs -- whipped
    1/2 ts Virgin olive oil -- light
           Freshly ground pepper -- to
      2 tb Chopped cilantro
      2 oz Watercress sprigs -- note
    1/4 c  Grated Parmesan cheese
      1 c  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 1/2
  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 (1-1/2 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.

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Recipe ID 9717 (Apr 03, 2005)

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