Cook pasta in small saucepan of 2 cups boiling salted water for 5 to 7 minutes or until al dente and almost all of the water is absorbed. Stir in sage, thyme and rosemary. Remove from heat.
Stir in eggs, 1/4 cup Parmesan, butter, salt and pepper.
Transfer to plates; sprinkle with remaining Parmesan.
Tip: If pastina is too thick, stir in 1 or 2 tbsp non-fat milk.
Nutrition Facts: 400 calories, 15g fat, 7g saturated fat, 210mg cholesterol, 980mg sodium, 43g carbohydrate, 2g fiber, 3g sugars, 22g protein
National Pasta Association Recipe