Entrees

Spring Pasta

Adapted from www.101cookbooks.com

A light pasta dish that can be made with any combination of fresh leafy greens and crunchy vegetables, such as spinach and peas.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 pound pasta, thin
3 tablespoons olive oil
5 scallion
1 clove garlic
6 cups vegetables (fresh and green)
4 egg
2 1⁄3 cups cheese, pecorino
1 avocado
  herbs, fresh (mixed, to taste)
  salt
  black pepper

Instructions

Bring salted water to a boil and add pasta. Cook according to package directions.

Combine eggs with 1/3 cup hot pasta water and 1/3 cup grated cheese.

Drain pasta and put back in pot; immediately stir egg mixture in and toss until eggs are firm and cooked. Season with salt and pepper, to taste.

In the meantime, sauté scallions and garlic in olive oil in a large skillet. Add vegetables (starting with the crunchiest and then leafy greens) and briefly sauté, until wilted and still bright green.

Combine pasta and wilted vegetables in a large serving bowl, add salt and freshly ground pepper, and garnish with avocado and fresh herbs. Serve warm or serve leftovers chilled, with grated cheese. Serves 4.