Passover is over and I am craving pasta…and lots of it! This comforting dish is a snap to put together and most ingredients are a staple, which means that you probably already have them.
I add frozen peas and fresh baby spinach when I am trying to make the dish heartier.
The bonus in using whole wheat pasta is that the pasta has a toothy rustic texture and more protein and fiber.
1 pound whole wheat pasta—I like to use spaghetti for this recipe
1 small red onion, diced
4 cloves garlic, minced
Pinch crushed red chilies
2 whole eggs
1 cup grated parmesan cheese + extra for passing
Chopped flat leaf parsley
- Bring large pot of salted water to a boil and cook the pasta until it is al dente (about 8-10 minutes)
- While the pasta is cooking, make the sauce as the pasta needs to be hot for this sauce. In a large sauté over medium heat, heat the olive oil with the chilies and add the onion and garlic until they are limp but not browned.
- Whisk together the eggs and parmesan cheese and set aside briefly.
- Add the cooked pasta to the onion mixture and stir in the eggs and cheese. The eggs will cook and will coat the pasta.
- Garnish with parsley and pass extra cheese