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Alfredo Pasta and Egg Plate 7 ounces of any pasta of your choice, cooked
1 tbsp. butter
2 garlic cloves, minced
1 tbsp. all-purpose flour
1 cup low-fat milk
1/2 cup grated Parmigiano-Reggiano cheese
2 tbsp. 1/3-less-fat cream cheese
1/2 tsp. salt
2 cups of any frozen vegetable or vegetable mix of your choice, slightly thawed
4 eggs
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add cheeses and salt, stirring with a whisk until cheeses melt. Toss sauce with pasta and vegetables. Make four indentations into the pasta mixture with the back of a spoon. Crack an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but not harden, 5 to 7 minutes. Sprinkle with additional cheese, if desired. Serves four.
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