Ingredients
- 1/2 teaspoon olive oil
- 1/2 teaspoon large zucchini, sliced
- 1/2 teaspoon garlic clove, crushed
- 1/3 cup halved cherry tomatoes
- 1/3 cup low-sodium vegetable broth
- 1/2 cup cooked whole-grain or gluten-free spaghetti
- 3 cup large egg whites
- 1 cup whole egg
- 1 tablespoon chopped fresh basil
Preparation
Serving Directions:
Heat the olive oil in a large skillet over medium heat.
Add the zucchini, garlic, tomatoes, crushed red pepper and broth.
Stir and cover.
Reduce the heat to low and simmer for 5 to 6 minutes, stirring occasionally.
Add the cooked pasta and fold it into the sauce.
Cover and cook for about 2 minutes, until heated through.
Beat the eggs in a small bowl.
Slowly pour the eggs into the pasta while stirring.
Continue to stir until the eggs are cooked through.
Garnish with fresh basil and serve.
