*  Exported from  MasterCook  *
                         Pasta without Tomato - Old
 Recipe By     : Pat
 Serving Size  : 2    Preparation Time :0:30
 Categories    : HighCarb-Cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         spaghetti -- broken
    2      ounces        rotini (pasta twists)
      1/2  pound         lean ground beef -- crumbled
    1      teaspoon      olive oil
      1/4  cup           chopped onions -- or more, to taste
    2      teaspoons     garlic powder -- to taste
    4      ounces        sliced mushrooms
      1/4  cup           fresh parsley -- diced
    1      tablespoon    Italian seasoning -- commercially blended
    1      large         egg -- slightly beaten
    1      teaspoon      olive oil
      1/2  teaspoon      fresh basil
    1      teaspoon      dried oregano
                         ground white pepper
           pinch         salt
      1/4  cup           parmesan cheese -- grated
                         cilantro leaves -- optional
 [1] Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta;
 break about 1 ounce of long spaghetti in halves or thirds; place in the cup,
 and add enough of the rotini (about 2 ounces) to make up the difference.
 [2] Cook pastas together; spaghetti will be over-cooked, and the starch will
 act as a binder.
 [3] While the pasta is cooking, brown beef; remove fat as it appears. When
 meat is no longer pink, then add olive oil and onions and fry, stirring, to
 soften and sweat the onions.
 [4] Add garlic,  mushrooms, parsley, and the Italian blend.  Continue
 cooking and stirring until mushrooms are warmed (not limp). 
 [5] Remove from heat but keep warm.  Drain the pasta.  Do not rinse.  Put
 pasta back in the pot used to cook it.  Add the hamburger mixture.  Make a
 well in the center of spaghetti mixture
 [6] Working quickly, mix the egg and extra oil.  Using moderately high heat,
 quickly pour the egg mixture into the well and stir, constantly, to both
 coat the pasta, and to cook the egg.   Season with basil, oregano and
 pepper.  Add the parmesan and optional cilantro.
 Menu:  vegetable medley or mixed greens salad
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 (End of message from Pat Hanneman)