This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
Servings = 4 | Serving size =2 ounces pasta
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
Leftovers are good. Reheat gently after adding 1- Tbsp. of 2% milk per serving.
Serve with Roasted Beets or Roasted Acorn Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Maple Sweetened Collard Greens or Cole Slaw or Healthy Caesar Salad or Yellow Squash and Onions or Zucchini Salad
|8 ounces||whole wheat penne pasta|
|1/2 cup||2% milk (1 % milk will work)|
|5 ounces||reduced-fat cheddar cheese (grated)|
|fresh ground black pepper|
Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.
When the pasta is done, drain well and add it to the pot with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don't let the mixture boil and but when the sauce is very thick remove from the heat.
Add fresh ground black pepper to taste, stir and serve immediately.
Serving size = 2 ounces pasta
Servings = 4
Amount Per Serving
|Calories 308||Calories from Fat 56|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 45g||19%|
|Dietary Fiber 5g||19%|
|Vitamin A 4%||Vitamin C 1%|
|Calcium 22%||Iron 15%|
|Vitamin K 0 mcg||Potassium 233 mg|
|Magnesium 94 mg|