Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.

Adam Hickman
Source: EatingWell Magazine, January/February 2019
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put 10 cups of water in a large pot and bring to a boil over high heat.

    Advertisement
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.

  • Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.

  • Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.

  • Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.

Nutrition Facts

429.7 calories; protein 20.2g 41% DV; carbohydrates 54.1g 17% DV; exchange other carbs 3.5; dietary fiber 8.2g 33% DV; sugars 2.5g; fat 14.5g 22% DV; saturated fat 3.9g 20% DV; cholesterol 223.4mg 75% DV; vitamin a iu 8198IU 164% DV; vitamin c 50.5mg 84% DV; folate 53mcg 13% DV; calcium 246.1mg 25% DV; iron 6.1mg 34% DV; magnesium 99.6mg 36% DV; potassium 160mg 5% DV; sodium 586.4mg 24% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/01/2019
I love this lighter version of my favorite pasta dish! Will definitely be making it again next time I have a pasta craving. Read More
Rating: 2 stars
08/04/2019
This is much better as a left-over. It wasn't till I completed this recipe that I realized how much practically raw egg remains in the finished product. (My supermarket stocks more than a dozen kinds and brands of eggs but none was marked "pasteurized.") So I was much more comfortable with this dish when I sauteed a portion in a skillet thus giving the egg portion some more cooking time. In addition I found that this recipe took way over 20 minutes to prepare. Like a previous reviewer I used traditional pasta since my supermarket didn't have fresh noodles. The previous reviewer's technique of adding the spinach and peas when the pasta needed a minute more to cook worked well. Read More
Rating: 5 stars
01/29/2019
Our family loved this recipe and we'll make it again. The breadcrumb topping was delicious. The only thing we changed was to use dried pasta. We cooked it until it was almost done and then added the spinach and peas. Yum!! Read More
Advertisement
Rating: 4 stars
01/13/2019
I did not make any changes - however the spinach was a bit overpowering. I'd probably back off the amount on the next dish. Very good. Read More