Beat the Clock Pasta

Ingredients

6 eggs
1 1/2 cups (375 mL) light ricotta cheese
1 tsp (5 mL) each vegetable seasoning* and dry mustard
1/2 tsp (2 mL) onion powder
to taste freshly ground pepper
2 cups (500 mL) dry rotini pasta
2 cups (500 mL) assorted vegetables, cooked, chopped (eg. broccoli, carrots, peas, green beans)
1/2 cup (125 mL) low fat cheddar cheese, shredded

*Or use a heaping 1/4 tsp (1 mL) each dried basil, thyme and oregano.

Directions

Whisk eggs with ricotta cheese, seasoning, dry mustard and onion powder; season with pepper. Set aside. Cook pasta in a medium saucepan for 10 minutes or according to package directions. Drain well. Return pasta to saucepan over medium low heat. Add egg mixture and vegetables. Stir constantly for about 4 minutes or until mixture thickens slightly. Remove from heat. Add cheese and stir until melted.

Makes: 4 servings

Preparation: 5 minutes

Cooking: 14 minutes

Nutrients per serving:

Calories: 380
Protein: 28.9 g
Carbohydrate: 30.1 g
Fat: 15.5 g