Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
25
High
Nutrition per serving
Calories437 kcal (22%)
Total Fat15.1 g (22%)
Carbs52.8 g (20%)
Sugars2.7 g (3%)
Protein20.8 g (42%)
Sodium372.9 mg (19%)
Fiber6 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ tablespoonsextra-virgin olive oil
½ cuppanko breadcrumbs
preferably whole-wheat
1clove garlic
small, minced
8 tablespoonsparmesan cheese
grated, divided
3 tablespoonsfresh parsley
finely chopped
3egg yolks
large
1egg
large
½ teaspoonground pepper
¼ teaspoonsalt
1 x 9 ouncefresh tagliatelle
or linguine
8 cupsbaby spinach
1 cuppeas
fresh or frozen
Instructions
Step 1
Put 10 cups of water in a large pot and bring to a boil over high heat.
Step 2
Waiting for boiling , heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes.
Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
Step 3
Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
Step 4
Cook pasta in the boiling water, stirring occasionally, for 1 minute.
Add spinach and peas and cook until the pasta is tender, about 1 minute more.
Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
Step 5
Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine.
Serve topped with the reserved breadcrumb mixture.
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