Monday, June 3, 2013

Cilantro and Garlic Lemon Pasta

You may have seen my previous post for Garlic Lemon Egg Pasta, and since then I have made this several times. We are trying to use up a big bundle of fresh cilantro - so you will see lots of cilantro in the next few posts! 

The cilantro adds a nice flavor and lightens up this pasta dish

Happy eating!

Cilantro and Garlic Lemon Pasta

makes 2-3 servings

1/2 box of pasta noodles
2 tbsp Olive Oil
1/4 cup white or red onion
5 cloves of garlic, smashed in the press
a few dashes of Salt and Pepper
1/4 tsp Red Pepper Flakes
Lemon (1/3 cup lemon juice)
1/2 to 3/4 cup Cilantr, chopped
3 eggs (3 egg whites, 2 yolks), "beaten in preparation for scrambling" 
1/2 bag of baby Spinach

Cook pasta according to directions. Once the pasta is cooked, drain but reserve about a cup or two of the pasta water.

Meanwhile, heat olive oil in a pan on medium. Add onion, garlic, red pepper flakes, salt, and pepper. Once onion is translucent lower pan to med low and add in eggs, cilantro, and lemon juice. Stir and let the eggs get to a soft scramble stage. Feel free to add in a small bit of butter at this point too. This should get wet puffy egg mixture. Add in spinach and wilt for a minute, it will continue to cook down once you add the pasta. Combine with pasta and add in a little pasta water to thin out the sauce.
Combine with pasta and add the pasta water a little at a time until the sauce is the consistency you want.

No comments:

Post a Comment