You have some leftover pasta and a couple of eggs that are just sitting idly in your fridge. You are wondering what you can do with these two main ingredients and what recipes, if any, can you do to be able to cook them as it would be a waste to just discard them and wait for them to spoil.
If you are stuck with such a predicament, worry no more for in this article, we are going to talk in great detail and passion a few pastas with egg recipes which we are more than sure will end up as great meals for you, your family as well as your friends!
Pasta and eggs just by themselves are inadequate. You are going to have to scrounge your kitchen cupboards as well as your pantry in search of additional ingredients to go well with your pasta and eggs.
If not, then you would have no choice but to run to your nearest supermarket or grocer and shop for these additional ingredients.
Pasta With Egg And Vegetables – Egg and Vegetable Pasta
Pasta and eggs in combination are not the healthiest pair, but what if we added some vegetables into the mix?
In this recipe, we are going to add a couple of vegetables on top of the pasta and eggs to offset the lack of nutritional value of the two main ingredients, as well as enhance the flavour and overall appeal of the dish as a whole.
To begin, prepare the following ingredients:
- Four pieces of farm fresh eggs
- Carrots – three medium sized sticks, grated coarsely
- Zucchinis – three medium pieces, grated coarsely and trimmed
- Penne pasta – one pack, which is approximately three hundred twenty grams
- Asparagus – one tied bunch. Trim the asparagus and cut them lengthwise in half. Chop them up into lengths of five centimetres.
- Garlic – two cloves, crushed
- Chives – two tablespoons, sliced
- Frozen peas – two cups, thawed and defrosted
Steps on how to cook your Egg and Vegetable Pasta:
Step 1: Get your Penne pasta and cook it as what is stated in the instructions on the packet. In the last two minutes of the pasta cooking, throw in the asparagus and peas.
After the Penne pasta, asparagus and peas are finished cooking, drain them of the water and place the contents into a bowl or saucepan.
Step 2: While the Penne pasta, asparagus and peas are cooking, pour some oil onto a large frying pan and place it on top of a stove over medium to high heat. Throw in the carrots, zucchini and garlic. Fry and stir until the contents become a bit golden, or around five minutes or so. Afterwards, get the Penne pasta mix that you cooked from Step 1 and combine it with the ones on the large frying pan and turn off the heat.
Step 3: For the meantime that the contents on the large frying pan are still cooking, in a small saucepan full of boiling water, boil the eggs for around four minutes. Afterwards, drain the saucepan of water and crack the shells gently to remove them from the egg whites, being careful in doing so as to prevent ruining the boiled eggs.
Step 4: Move the pasta mix from the large frying pan to a large plate, then place the eggs on top of the pasta mix and with a knife, cut the eggs in half. Drizzle some chives on top of the Egg and Vegetable pasta and serve.
Pasta With Poached Egg – Spaghetti Marinara With Poached Eggs
This name of the dish is enough to tell what it is about, so there is no-nonsense in how this dish is going to be done.
It is not only a comforting meal, but it is fulfilling and worthwhile once you get to take a few forkfuls out of this dish once it is done cooking.
To begin cooking your Spaghetti Marinara with Poached Eggs, prepare the following ingredients:
- Spaghetti – one pack or about eight ounces, uncooked, whole wheat.
- Four farm fresh eggs
- Salt – one teaspoon
- Basil – one teaspoon, dried
- Oregano – one teaspoon, dried
- Basil – a separate batch for toppings
- Olive oil – two tablespoons
- Garlic – three cloves, minced
- Canned Tomatoes – two fourteen-ounce cans, diced, undrained and roasted in fire
- Chicken broth – two cups
- Red wine – half a cup
- Pepper – a pinch or so to taste
Steps on how to cook your Spaghetti Marinara with Poached Eggs:
Step 1: The first step is going to involve creating the sauce. Get a deep pot and pour olive oil into it. Place it over the stove and light up the fire to about medium heat. Toss in the garlic and with a spatula, mix the contents occasionally for about a minute. Avoid browning the garlic as it will taste awfully bitter. Throw in the chicken broth, tomatoes, salt, red wine, oregano and basil. Let the contents simmer as you prepare the rest.
Step 2: The second step is going to involve creating the spaghetti. On a large pot of boiling water, cook the spaghetti according to the instructions on its packaging. Drain the spaghetti and pour a bit of olive oil and put aside. If the spaghetti is done, move the sauce from Step 1 to a blender and blend until it achieves your desired smoothness. Pour the sauce back into the pot followed by the spaghetti. Mix and cover to preserve warmth.
Step 3: Boil some water on a small pot. Once boiling, place the eggs into the pot and wait for about four minutes. Once done, turn off the heat and quickly peel off the eggshells, ensuring not to puncture the egg whites. As for the spaghetti with sauce, place it in a large serving bowl or plate, then place the poached eggs on top of your spaghetti. Sprinkle some basil leaves if desired.
These two pastas with egg recipes, namely the Egg and Vegetable Pasta and Spaghetti with Marinara and poached eggs are great choices to whip up within the confines and comfort of your own kitchen. Healthy, affordable and convenient, these recipes are to die for!
Check my post on scrambled eggs and how to cook sunny side up.