wolit (02/07/83)
Here are a set of "guidelines" (rather than a specific recipe) for a favorite pasta dish that is tasty, very quick (20 min total preparation time), uses only one pot for a complete meal, is nutritionally balanced, and is as convenient to make for one as for any other number (i.e., it "scales" very well): Start heating up enough water to cook as much pasta as you will need. Meanwhile, start cutting up firm, fresh vegetables: brocolli, cauliflower, green beans, carrots, parsnips all do well. I also like onions and green peppers in this, though some don't. Try to avoid overly watery veggies, like zucchini or cucumbers. When the water boils, start cooking the pasta (you can use linguini, vermicelli, elbows -- anything you want). After 5 - 10 minutes (depending on how well done you like your pasta and veggies) throw in the vegetables -- yes, right in there with the boiling water and pasta. Now beat up one or two eggs per serving, depending on how you're feeling about cholesterol today, with salt and pepper to taste. When the pasta and veggies are done (you should have timed the addition of the latter so this will happen at the same time), drain them well and return them to the pot. Purists may reserve the liquid for soup stock. Now add the beaten egg(s), sprinkle with grated parmesan and/or romano cheese (if you like -- but then, EVERYTHING in this recipe is "if you like"), and toss well. The heat of the pasta and vegetables should be enough to cook the eggs; if not, heat very gently for a short time. Voila! Dinner! (You can even serve it in the bowl in which you beat the egg, leaving only one pot, one bowl, and one fork to wash.) Jan Wolitzky, BTL MH, 201 582-2998, rabbit!wolit