Recipe - Scallion Noodle Cake (Eating-Well)

8 ounce Capellini OR spaghettini
One half cup Chopped scallion greens
2 teaspoon Olive oil
1 teaspoon Salt
Freshly ground black pepper;
to taste

In a pot of boiling salted water, cook noodles until al dente, about 3
minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 teaspoon
of the oil, salt and pepper.

Brush a 12inch nonstick skillet with One half teaspoon of the oil and heat over
medium heat. Add noodle mixture, pressing to form a pancake. Cook until
golden brown on the bottom, about 10 minutes.

Invert pancake onto a large plate and brush skillet with remaining 1/2
teaspoon oil. Slide pancake back into skillet and cook until golden brown
on the other side, about 10 minutes more. The pancake can be kept warm,
covered in a 200F oven for up to 1 hour. Makes one linch cake, for 6
servings.

Nutrition Information per serving: 155 calories, 2 grams fat, 0
cholesterol, 360 milligrams sodium. 12% cff

Recipe from EatingWell magazine.

Distributed by The Riverside PressEnterprise, Food for 18mar98. Edited
by Pat Hanneman (Kitpath)

Notes: Serve as the base for vegetable sauces. See Asparagus Saute over
Scallion Noodle Cake.

Recipe by: EatingWell Magazine

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 18,
1998