Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          russet rose white potatoes -- 1/4" dice
   1      quart         boiling water
   4      ounces        eggless linguini -- see note
                        olive oil cooking spray
   4      ounces        turkey-pork sausage -- note
   2                    scallions with stalk -- chopped
   1      cup           egg substitute -- or
   4      medium        eggs -- whipped
     1/2  teaspoon      virgin olive oil -- light
                        freshly ground pepper -- to taste
   2      tablespoons   chopped cilantro
   2      ounces        watercress sprigs -- note
     1/4  cup           grated parmesan cheese
   1      cup           fresh fruit

Preparation:

Ingredient notes: *pasta: we used pastazesta (r) eggless linguini. This brand is mildly flavored. We like the garlic and parsley. Optional: shorten the pasta by breaking it in two. *sausage: low-fat option: buy a spicy pork sausage, that pairs poultry with the pork, or uses all poultry. (e.g., Jimmy dean, turkey-store, etc.) *watercress: cut off and discard the toughest stems leaving sprigs. Wash in a pan of cold water. Rinse well. Drain in colander. Coarsely chop watercress leaves and stems separately *eggs: add the 1/2 teaspoon of oilive oil to the eggs. Beat the eggs with whisk or rotary beater to lighten with air. Directions: bring the water to a boil; add the potato dice and cook 5 to 7 minutes, till al dente. Meanwhile, add the fast-cooking pasta to the boiling potatoes at the appropriate time. Drain, keep warm. Meanwhile, position oven rack so that pan is about 4 to 6 inches below element. Preheat the broiler. meanwhile: start browning the sausage in an oven/broiler proof sauté‚pan or casserole (1-1/2 qt capacity). Apply spray to prevent sticking and drying. Crumble the sausage as it cooks as finely as possible. Add the chopped onion to the pan, and sauté‚till warmed, about 2 minutes maximum. Add the chopped cilantro and watercress stems. Toss for 1-2 minutes. Add drained potato and pasta. Toss well. Pour in whipped eggs. Reduce heat to medium-low; cover, and cook to set all but the very top. Place under the broiler, remove immediately when it has turned a golden brown, 2 to 4 minutes. Garnish with parmesan cheese and watercress leaves. Serve with fresh fruit.