LINGUINE FLORENTINE

INGREDIENTS

1 small onion, chopped

16 oz can of tomato sauce

1 ½ cup of escarole

4 egg whites

1 teaspoon of olive oil

1 teaspoon of Italian seasoning

3 cloves of chopped garlic

1 teaspoon of basil

2 eggs

4 teaspooon of parmesan cheese

2 oz of shredded mozzerella cheese

¼ lb of linguine, cooked al dente

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line a pan with foil, spray it with cooking spray

3. Cook escarole, set aside.

4. Cook pasta in a pasta pot, al dente.

5. In a skillet saute onions and garlic until onions are translucent, 5-6 minutes

6. Add to cooked pasta in pan.

7. Beat eggs, stirring in tomato sauce, seasonings and cheese.

8. Pour sauce over linguine mixture, add mozzerella to top

9. Cover with foil and bake for 20 -25 minutes or until mozzerella melts