December 28, 2010

Lunch & Dinner - Easy Eggy Pasta

Total Prep Time: Approximately 30 minutes
1 Grain Products (1/2 cup cooked pasta)

If there is one meal that I can feed my boys without hearing any complaints, it's pasta.  They both love my homemade tomato sauce but are also happy with a simple olive oil and parmesan cheese pasta dish.

Many years ago, I learned how to make "eggy pasta" from my mother.  She had been running an at-home daycare since I was a young child, and was always creating easy, healthy lunches.  I quickly learned that eggy pasta was Aidan's favourite.  To this day, he reminds me that he likes Nana's eggy pasta the best.

This delicious meal is perfect for a quick lunch or weeknight dinner.  You can also pack this pasta into an insulated lunch container for a healthy school lunch for your child.

Eggy Pasta

8 oz farfalle (bowties) or rotini (corkscrews), approximately 1/2 box of pasta
2 whole eggs or egg yolks (I use only yolks)
1/4 cup grated parmesan, grana padano or romano cheese
1/4 cup whole milk or half & half cream
1 tbsp dried parsley
1/4 tsp black pepper

  1. In a bowl, whisk together eggs, cheese, milk, parsley and pepper.
  2. Cook pasta in a large pot of boiling salted water for 8 to 10 minutes.  Drain and return to pot over medium heat.
  3. Add egg mixture to cooked pasta, tossing for about 30 seconds or until pasta is coated.
  4. Serve immediately, topped with freshly grated cheese.  This recipe serves 4.

1. Make lunch fun for your little ones.  Cook both farfalle and rotini and name your dish "butterflies and caterpillars".
2. If your children are old enough to safely eat bacon (or if you're making this for a family dinner), add 4 slices of cooked bacon, cut into small pieces.  Add to the coated pasta before serving.
3. Add cooked peas or asparagus cut into 1/2 inch pieces to the coated pasta for a healthy boost of vitamins and fibre.

Click here for a printable version of this recipe!

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