Pasta and Veggie Pancakes

By Tonya_Speed

NUTRITION per serving: 269 Calories; 3g Fat; 13g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5

Ingredients

• 8 ounces Linguine OR Vermicelli OR Spaghetti pasta
• 1 medium carrot, shredded
• 2 green onions (green and white parts), thinly sliced
• 1/2 cup fresh snow peas, trimmed and cut into 1/2-inch pieces
• 1 teaspoon toasted sesame oil
• 1 teaspoon canola oil
• 1 cup egg substitute
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt

Details

Servings 4
Adapted from SavingDinner.com

Preparation

Step 1

DO-AHEAD TIP: Refrigerate cooked pasta for at least 10 minutes.

Prepare pasta according to package directions, omitting the salt and oil. Drain in a colander and transfer to a large bowl; refrigerate for at least 10 minutes. Stir the carrot, green onions, snow peas, and sesame oil into the pasta. Heat the oils in a large skillet with a tight-fitting lid over medium heat; swirl the oils in the skillet to coat the bottom and sides; heat for 30 seconds. Carefully spread pasta mixture evenly in the pan; cook for 1 minute without stirring. In a small bowl, whisk together egg substitute, pepper and salt; pour over the pasta, tilting the pan to distribute the egg evenly (do not stir). Cover and cook over low heat for 10 to 12 minutes or until eggs are thoroughly cooked. To brown the other side, invert the “pancake” onto a plate, slide it back into the pan and cook for 1 to 2 minutes. Cut into 4 wedges and serve.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).