*  Exported from  MasterCook  *

                   VERMICELLI WITH NO-COOK TOMATO SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Waldine Van Geffen VGHC42A
   2                    Eggs
     1/2   c            Oil-pk sun-dried tomatoes
                        -slivered
     1/4   c            Olive oil from tomatoes -- or
                        -1/2 c
     1/2   c            Parmesan -- fresh grated
     1/2   c            Parsley -- chopped
   2       cl           Garlic -- minced
   1       tb           Lemon juice
   8       oz           Vermicelli or thin spaghetti
                        -cooked al dente
                        Salt and pepper

  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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