Cook 1/2 box whole wheat penne pasta. Drain and put back on burner.
Mix 1 egg yolk with salt, pepper and 1/3-1/2c vegetable broth (not sure how much I used) and add that along with 1 c grated pecorino romano cheese to the pasta. Stir and throw in about a bag of baby spinach leaves and some chopped fresh basil. Stir well and serve. Top with a handful of roughly chopped prosciutto and some more cheese. Yum! I could have eaten the entire pot. Looking forward to leftovers for dinner tomorrow.
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