Ingredients and Weight:
- 1 pound dried pasta
- 2 cups sun-dried tomatoes in oil, drained and chopped
- 1 pound fresh spinach, trimmed and chopped
- 3 eggs
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Time: 30 minutes (depends on pasta cooking time)
Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Bring a large pot of water to a boil for pasta. Season with salt.
- In a large frying pan, heat the olive oil and add the sun-dried tomatoes. Sauté for a few minutes.
- Add the chopped spinach and cook until the spinach is wilted. Set aside.
- Meanwhile, cook the pasta in the boiling water until tender, then drain and add to the tomato-spinach mixture. Toss to combine.
- In a small bowl, beat the eggs and pour over the pasta mixture. Quickly stir to coat the pasta with the egg mixture.
- Add the parmesan cheese and season with salt and pepper as desired. Toss gently to combine all ingredients.
- Serve immediately in warmed bowls.
Nutritional Information: (Per serving)
Calories: Approx. 400-500 (depending on the type of pasta used)
Fat: 15g
Carbohydrates: 60g
Protein: 18g
Fiber: 4g
Dish Characteristics:
- Combination of fresh spinach and sun-dried tomatoes provides a unique flavor profile.
- The dish is rich in vegetables and protein, making it a balanced meal option.
- The dish has a creamy texture due to the eggs and parmesan cheese.
User Comments:
- "This dish was delicious! The combination of flavors was perfect."
- "I loved the rich taste of sun-dried tomatoes and spinach in this pasta."
- "This is a great dish for a quick weeknight meal."
Special Precautions and Tips:
- Use fresh spinach for best results. If fresh spinach is not available, frozen spinach can be used as a substitute.
- Sun-dried tomatoes are available in oil or in dry form. If using dry sun-dried tomatoes, they may need to be rehydrated before using.
- Adjust the seasoning according to your preference, adding more salt or pepper if desired.
