-Waldine Van Geffen VGHC42A
2 Eggs
1/2 cup Oil-pk sun-dried tomatoes, slivered
1/4 cup Olive oil from tomatoes, or 1/2 c
1/2 cup Parmesan, fresh grated
1/2 cup Parsley, chopped
2 cl Garlic, minced
1 tbsp Lemon juice
8 oz Vermicelli or thin spaghetti cooked al dente
Salt and pepper
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In a serving bowl, whisk together the eggs, tomatoes, oil, cheese, parsley, garlic and lemon juice. While the pasta is still hot, add to the egg mixture. Toss well to coat the pasta with the sauce. Season with salt and pepper. Serve hot. Source: Sun-Dried Tomatoes!! (wrv)
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