This pasta is the perfect meal for those nights we forget to plan something for dinner. The ingredients are pretty standard pantry staples, and the meal comes together quickly (we are talking 20 minutes fast). Throw in more spinach than you think you will need–it wilts down quite a bit and I often end up wishing I added more.
Whole Wheat Spaghetti with Eggs, Spinach, and Pangrittata
Ingredients
- PANGRITATA:
- 3 tablespoons olive oil
- 3-4 cloves garlic, minced
- ½ cup panko breadcrumbs
- 1 lemon, zested and juiced (reserve juice for pasta)
- PASTA:
- 8 ounces whole wheat spaghetti
- 2 tablespoon olive oil
- 4 or 5 large eggs
- 2 tablespoons butter
- 3-4 large handfuls of spinach, cut into ribbons
- Salt and pepper, to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- For pangritata:
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and breadcrumbs and sauté until breadcrumbs golden and crispy, about 4-5 minutes.
- Remove from heat. Mix in the lemon zest and set aside.
- For pasta:
- Bring a large pot of well-salted water to a boil and cook pasta to just barely al dente.
- While pasta cooks, wipe out skillet from pangritata, add 2 tablespoon olive oil to the pan and heat over medium heat.
- Break the eggs into the skillet. Salt and pepper to taste. Cook to desired doneness.
- When spaghetti is done, drain and reserve about ¾ cup of the cooking liquid. Add pasta back to the pot. Add butter, spinach, and the juice from the zested lemon. Dump eggs into pasta, and toss gently, breaking up eggs as you mix. If more liquid is needed, add a little bit of the cooking liquid (it usually doesn't need this though). Salt and pepper to taste.
- Serve pasta topped with pangritata and freshly grated parmesan.
Notes
Source: Adapted from Food52
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