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!
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.
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
Combine with pasta and add the pasta water a little at a time until the sauce is the consistency you want.