Creamy Egg-Tomato Pasta
Serves 6 / This simple and versatile pasta dish is low in fat and high in protein. Use whatever noodles you have on hand; for variation and extra nutrition, add chopped sun-dried tomatoes and a handful of baby spinach or arugula. Serve with a side of steamed, whole green beans or grilled zucchini.
12 ounces spinach linguine
1 tablespoon olive oil
1/2 cup sliced red onion
1/2 cup sliced mushrooms
3 cloves garlic, minced
1 cup halved cherry tomatoes
1/4 cup chopped black olives
1/4 cup chopped fresh basil leaves
Salt and pepper, to taste
6 tablespoons grated Parmesan cheese
1. In a large pot, cook pasta until nearly al dente, about 10 minutes.
2. While pasta is cooking, in a medium skillet heat olive oil and sauté onion and mushrooms until onions are just tender, about 3 minutes. Stir in garlic and sauté 1 minute. Stir in tomatoes and olives and cook 4–5 minutes, or until tomatoes are tender. Add basil and remove from heat.
3. Drain all but 1 cup of the pasta water. Quickly return hot pasta with the water to stovetop. Add eggs, stirring vigorously to cook. Add tomato mixture and toss to coat. Season with salt and pepper. Sprinkle each serving with 1 tablespoon grated Parmesan cheese and serve immediately.