Recipe - Vermicelli With Meat Sauce And Feta Cheese

Waldine Van Geffen VGHC42A
2 Eggs
One half cup Oilpk sundried tomatoes;
slivered
One fourth cup Olive oil from tomatoes; or
One half c
One half cup Parmesan; fresh grated
One half cup Parsley; chopped
2 cl Garlic; minced
1 tablespoon Lemon juice
8 ounce 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: SunDried Tomatoes!! (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini