Wednesday, June 29, 2011

Egg Pasta

It was a weekday morning and I didn't know what to cook, plus I didn't feel like cooking a long meal. Grocery day wasn't until the weekend so there's not much of a choice for me. I wanted a pasta dish, but no ingredients to make pasta sauce. All I had were eggs, bell pepper, cheese, and whatever that's in the pantry. I wasn't left with much, but I came up with a creative recipe. Similar to carbonara pasta, but without the meat. It's a very good, simple dish that I now enjoy with little ingredients. It's a great easy dinner meal and great for a breakfast brunch!

1 lbs pasta, bowties
5 eggs
1 cup grated parmesean cheese
1 Tbsp chopped fresh dill
1/2 cup milk *I used coconut milk because it's all I had*
Salt and pepper
1 bell pepper, diced
1 garlic clove, minced
olive oil

Cook pasta according to package until aldente, drain and set aside. Beat eggs with milk, dill, salt, pepper, and 1/2 cup cheese. Set the other 1/2 cup cheese aside.

Heat skillet pan to medium heat with olive oil. Add the garlic and bell peppers until peppers have soften and garlic released its flavor. Turn heat down to low and add in the pasta, stirring occasionally to prevent a crust to form on the pasta. Slowly add in the egg mixture and evenly coat the pastas. Once egg mixture coats the pasta (about 1 minute), turn off heat and continue stirring until the egg mixture is no longer running. The heat from the pasta will continue cooking the egg mixture, but not over cook it. Salt and pepper to taste. Add remaining cheese at the end before serving. Can also drizzle alittle extra virgin olive oil.


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