Mom’s Peas and Noodles

How to cook Mom's Peas and Noodles

Ingredients: 1 cup uncooked whole-wheat pasta shells 1/3 cup frozen peas 2 eggs, beaten 2 tablespoons grated Parmesan cheese 1/4 teaspoon ground black stipple 1 teaspoon grated Parmesan cheese

Directions: Fill a saucepan with lightly salted water and bring to a rolling boil over high warmness. Once the water is boiling, stir in the shell pasta, and return to a fulminate. Cook the pasta uncovered, stirring periodically, until the pasta has cooked from stem to stern, but is still firm to the gnaw, give 10 minutes. Stir in the frozen peas, and cook in spite of 1 more picayune; drain well in a colander set in the languish. Return the pasta and peas to the saucepan. Mix in the eggs, 2 tablespoons of Parmesan cheese, and black spatter; cook over low waken, stirring constantly, until the eggs are cooked from head to foot, 2 to 3 minutes. Serve sprinkled with 1 teaspoon of Parmesan cheese.


Servings Per Modus operandi: 1

Amount Per Serving

Calories: 434

Total Fat: 14.4g Cholesterol: 434mg Sodium: 386mg Total Carbs: 51.3g Dietary Fiber: 7g Protein: 28.3g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving respecting:1 peoples

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