Ingredients
2 tablespoons of olive oil
2 cloves of garlic - chopped
1 tablespoon of fresh parsley - chopped
1 pint of cream
3 tablespoons of fresh basil - chopped
1 egg - beaten
12 ounces of fettuccine noodles - cooked al dente and drained
1/4 cup of sun-dried tomatoes - drained and thinly slided
1/2 cup of shredded parmesian cheese
Preparation
Blend beaten egg with cream and set aside. In large skillet, saute garlic in oil for 1 minute. Add parsley, basil, tomatoes and very slowly stir in egg mixture. Bring to a low boil and cook 5 or 6 minutes stirring often until mixture thickens. Add noodles and toss to coat thoroughly. Top with parmesan cheese before serving
