*  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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