Mac and cheese for adults.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers
1 lb. whole wheat rotelle (or your favorite pasta)
3 TB olive oil
12 or more fresh sage leaves
2 cloves garlic, crushed
1 TB fresh rosemary leaves, or 1 tsp dried
2/3 cup shredded parmesan cheese
1/3 cup sour cream
salt and pepper to taste
Cook the pasta. While pasta is cooking, heat the olive oil in a skillet over medium heat and fry the sage leaves. When crisp, remove the leaves to paper towels Add the garlic and the rosemary and cook for another 3 minutes. Remove skillet from heat.
Drain the pasta when al dente, return to the pasta pot, and stir in the egg. It will cook in the hot pasta. Then stir in the Parmesan and sour cream, half of the sage leaves, and the garlic, rosemary, and any olive oil remaining in the skillet.
Serve, seasoning to taste with salt and pepper and topping with remaining crisp sage leaves.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes