Pan-Fried Pasta Pancake with Vegetables

  • Serves: 4


Try this tasty alternative to plain pasta. It’s fun to make, it reheats well, and thanks to the egg substitute, it contains no cholesterol.


8 ounces dried pasta, such as linguine, vermicelli, or spaghetti
1 medium carrot, shredded
2 green onions (green and white parts), thinly sliced
1/2 cup fresh snow peas, trimmed and cut into 1/2-inch pieces
1 teaspoon toasted sesame oil
1 teaspoon canola or corn oil
Egg substitute equivalent to 4 eggs
1/8 teaspoon pepper
1/4 teaspoon salt

Cooking Instructions

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander and transfer to a large bowl. Refrigerate for at least 10 minutes.

Stir the carrot, green onions, snow peas, and sesame oil into the pasta.

Heat a 10-inch nonstick omelet pan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Heat for 30 seconds. Carefully spread the pasta mixture evenly in the pan; cook for 1 minute without stirring.

In a small bowl, stir together the egg substitute and pepper and salt if desired. Pour over the pasta, tilting the pan to distribute the egg evenly (do not stir).

Cook, covered, over low heat for 10 to 12 minutes, or until the eggs are thoroughly cooked. To brown the other side, invert the pancake onto a plate, slide it back into the pan, and cook for 1 to 2 minutes.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
.5 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1 g
290 mg
47 g
5 g
3 g
14 g

Dietary Exchanges

3 starch, 1 very lean meat   

This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.