John Myers
Ingredients for 3 servings:
- 500 g pasta, preferably spaghetti or linguine
- 2 tbsp olive oil
- 1 m.-sized onion(s)
- 3 garlic cloves
- 1 lemon(s), zest and juice
- 400 g spinach, fresh or frozen
- 2 egg yolks
- 1 ball of mozzarella, preferably buffalo mozzarella
- salt and pepper
- some nutmeg
- possibly pepper or chili pepper
- some grated Parmesan cheese for sprinkling
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes
quick, easy, without cream, light
Bring the pasta water to a boil, add plenty of salt, and cook the pasta according to the package instructions. Dice the onions. Chop the garlic. Heat the olive oil in a pan and sauté the onion, garlic, and finely sliced lemon zest for about 5 minutes, stirring constantly, until translucent. Shortly before the pasta is finished cooking, add the spinach to the pasta water for about 1-2 minutes and let it wilt. Drain everything, add it to the pan with the sautéed ingredients, mix well, and remove from the heat. Whisk the egg yolk with the juice of half a lemon and the seasonings. Pour this mixture over the hot pasta along with the diced mozzarella and mix well. Season to taste and add more lemon juice or seasonings if desired. The hot pasta melts the cheese and sets the egg, giving the dish a creamy texture. Sprinkle with Parmesan cheese to taste and serve the pasta immediately.
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