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    Servings: Not specified

    Directions

    Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in medium skillet over medium-high heat. Add Canadian bacon, pine nuts and tomatoes; mix well. Cook 4 minutes, or until pine nuts are golden brown and bacon is lightly browned, stirring occasionally. Remove from heat; set aside. Mix Egg Beaters, parsley, chives, pepper and cheese in medium bowl; set aside. Set colander over large heatproof bowl. Pour pasta and hot water into colander. Lift colander out of water to drain pasta; pour hot water out of bowl. IMMEDIATELY place pasta in hot bowl and add Egg Beaters mixture. Toss to evenly coat pasta and set egg. Add bacon mixture; toss to coat.

    Ingredients
    • 1 pkg (16 oz each) dry spaghetti, uncooked
    • 1/2 teaspoon Wesson® Pure Canola Oil
    • 1 pkg (6 oz each) Canadian bacon, cut into thin strips
    • 1/4 cup pine nuts
    • 12 oil-packed dried tomatoes, drained, cut into thick strips
    • 3/4 cup Egg Beaters® Original
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh chives
    • 1/2 teaspoon ground black pepper
    • 1/4 cup grated Parmesan cheese

    Parsed from recipe text (no separate ingredient records).
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