Pasta with Peas and Eggs
- Number of Servings: 4
Ingredients
1/4 cup olive oil1 large onion, thinly sliced1 (10-ounce) package frozen tiny peas, partially thawedSalt and freshly ground black pepper2 large eggs1/2 cup freshly grated Parmigiano-Reggiano1/2 pound spaghetti or linguine, broken into 2-inch lengths
Pour the oil into a skillet large enough to hold the pasta. Add the onion and cook over medium heat, stirring occasionally, until the onion is tender and lightly browned, about 12 minutes. Stir in the peas and cook for about 5 minutes more, until the peas are tender. Season with salt and pepper.
In a medium bowl, beat the eggs with the cheese and salt and pepper to taste.
Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water.
Stir the pasta into the skillet with the peas. Add the egg mixture and cook over low heat, stirring constantly, about 2 minutes, until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ERICM175.
In a medium bowl, beat the eggs with the cheese and salt and pepper to taste.
Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water.
Stir the pasta into the skillet with the peas. Add the egg mixture and cook over low heat, stirring constantly, about 2 minutes, until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ERICM175.
Nutritional Info Amount Per Serving
- Calories: 492.5
- Total Fat: 21.1 g
- Cholesterol: 116.1 mg
- Sodium: 635.6 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 5.7 g
- Protein: 19.5 g
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