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Categories:Viewed: 79 - Published at: 7 years ago
Ingredients
- 2 tablespoons of olive oil
- 2 cloves of garlic - chopped
- 1 tablespoon of fresh parsley - chopped
- 1 pint of cream
- 3 tablespoons of fresh basil - chopped
- 1 egg - beaten
- 12 ounces of fettuccine noodles - cooked al dente and drained
- 1/4 cup of sun-dried tomatoes - drained and thinly slided
- 1/2 cup of shredded parmesian cheese
Method
- Blend beaten egg with cream and set aside.
- In large skillet, saute garlic in oil for 1 minute. Add parsley, basil, tomatoes and very slowly stir in egg mixture. Bring to a low boil and cook 5 or 6 minutes stirring often until mixture thickens.
- Add noodles and toss to coat thoroughly.
- Top with parmesan cheese before serving
