Wednesday, May 16, 2012

Put an egg on it Pasta

I love cooking and make homemade dinners probably 6 nights a week. When Luke goes out of town for business however, it's a different story. I take the time to catch up with friends or whip up a pot of simple homemade mac and cheese for comfort. Last week was different. This meal was inspired by my full vegetable drawer that had been ignored all week, and it was super satisfying!

Put an egg on it Pasta

6 ounces fettucine
1 tablespoon olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 large zucchini, chopped
2 eggs
6 sundried tomatoes packed in oil, chopped
1/4 cup pitted olives, chopped
6 ounces spinach
1/3 cup part skim ricotta
8 sprigs fresh basil, chopped
1/3 cup freshly grated Parmigiano Reggiano
Salt and pepper to taste

Before the finishing touch - the egg!
Place a large pot of water to boil. Cook fettucine to al dente and drain, reserving 1/2 cup pasta water.

In a large skillet, warm olive oil on medium heat. Saute onion and garlic for 3 minutes, then add zucchini and cook another 5 minutes. 

While zucchini is cooking, in a small saucepan boil water. When it just reaches a boil, bring the temperature down so it's simmering (and add 1 tablespoon vinegar if desired), then crack an egg in a mug and slowly lower it in the water. Repeat with the other egg. Cook about 3 minutes for a fairly runny yolk, then remove with a slotted spoon. Cover to keep warm.

When zucchini starts to brown, stir in tomatoes and olives, then spinach. Toss in fettucine and toss to combine. Stir in ricotta and reserved pasta water as needed for desired consistency. Place in bowls and top with poached egg, then sprinkle with basil and Parmigiano Reggiano. Season with salt and pepper to taste.

Put an egg on it!

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