How was your weekend!? Mine was great- totally relaxing, hit up the One-of-a-Kind Show and the St. Lawrence Market for this weeks produce. I have some yummy recipe ideas that I can't wait to share with you- also, I want to show you my top picks from this years One-of-a-Kind Show.
I was on my own Saturday night for dinner and was craving something light, semi-healthy and quick. So... I made my Egg-liscious Veggie Pasta. Yeah, egg-liscious... I said it, because its the truth!
This one is super simple to make and you can mix it up with whatever you have lurking in the fridge. I used some spinach, sun dried tomatoes and leeks (which I love, by the way). Multiply the recipe by however many people you are cooking for and you will have a yummy weeknight meal in no time.
Happy Monday! xo
Egg-liscious Veggie Pasta
1/4 chopped leek
1/2 cup chopped spinach
3 diced sun dried tomatoes
3/4 cup spaghettini (about a quarter (25 cents) amount dried)
1 1/2 tbsp herbed cream cheese
1 egg
- Bring a pot of water to boil and add the spaghettini. Spaghettini is spaghetti's thinner cousin.
- Saute the chopped leek in a bit of olive oil, until softened, then add the spinach and sun dried tomatoes.
- While the pasta is boiling, scoop about 4 tbsp's of pasta water into a mug, you will need it for the sauce.
- Drain the pasta and put it back in the pot, add the sauteed veggies and 1 1/2 tbsp's of herbed cream cheese.
- In the veggie saute pan, add a tsp of butter and fry the egg until the whites are just set.
- While the egg is cooking, stir the pasta together. You will notice the cream cheese is a bit thick, add 3-4 tbsp of the reserved pasta water, slowly, as you stir. This will loosen up the sauce.
- Pour your pasta into a bowl and top with your fried egg.
- Garnish with a pinch of chili flakes, salt, pepper and parsley.
This looks so good. And I am so jealous you went to the one of a kind show. As per usual your photography is amazing. LOOOVE it!
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