Vermicelli With No-Cook Tomato Sauce

Recipe Ingredients

		Van geffen vghc42a
2		Eggs
1/2 cup	118ml	Oil-pk sun-dried tomatoes - slivered
1/4 cup	59ml	Olive oil from tomatoes - or
		Cup
1/2 cup	118ml	Parmesan - fresh grated
1/2 cup	73g / 2.6oz	Parsley - chopped
20		Garlic - minced
1 tablespoon	15ml	Lemon juice
8 oz	227g	Vermicelli or thin spaghetti - cooked al dente
		Salt and pepper

Recipe Instructions

Source:
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. Sun-Dried Tomatoes!! (wrv)

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