Who doesn't love a good bowl of pasta? And to be healthy and not feel guilty. Quinoa pasta can be tricky but be sure to follow directions to ensure it to be al dente, which I find is best. Spinach has tons of vitamins and eggs are a great source of protein to eat with carbohydrates for a balanced diet.
This is also an easy recipe to whip up with not much at home. And leftovers are great to just reheat and add other ingredients. You can add other vegetables (kale, onion, red bell pepper, etc.) and ground turkey if you miss meat. Serves 2.
6 ounces pasta quinoa linguini (or desired pasta choice)
3 tablespoons olive oil (butter is optional or added to the olive oil)
2 garlic cloves
1 teaspoon freshly cracked black pepper
handful of fresh spinach (as desired)
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Red pepper flakes (optional)
Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. (As per directions) Set aside.
Meanwhile, saute garlic in the olive oil and/or butter in a large heavy skillet over medium heat. Add eggs, allow to sit before lightly scrambling in pan on lower heat.
Before eggs are fully cooked, add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add spinach and rest of pasta and remaining olive oil/butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. Transfer pasta to warm bowls and serve.
Top with red pepper flakes and black pepper, optional. For leftovers, reheat with little more olive oil and top with additional cheese.
Illustration by Beth Sworobok