With fresh greens and plenty of flavour this makes spaghetti interesting.
Summer Linguine
With fresh greens and plenty of flavour this makes spaghetti interesting.
Servings: 1
Ingredients
- 1 cup reduced-salt chicken stock
- 1 garlic clove
- 50 g spaghetti
- 1 medium zucchini shaved into ribbons with a vegetable peeler
- ½ cup baby spinach roughly chopped
- 50 g lean ham finely chopped
- 1 egg yolk
- 1 Tbsp grated parmesan
- 1 Tbsp shredded basil plus extra leaves, to garnish
Instructions
- Place the stock into a medium saucepan with 1 cup of water. Set over medium-high heat and bring to the boil. Add garlic clove and pasta. Cook for 8-10 minutes or until al dente. Add the zucchini and cook for 30 seconds.
- Reserve 1 tablespoon of the cooking liquid and drain the pasta and zucchini; return to pan. Discard the garlic. Return to the pan to low heat. Add the spinach and ham, and stir gently until spinach begins to wilt.
- Whisk the egg yolk, reserved cooking liquid and parmesan together. Add to the pan and stir to combine. Cook for 30 seconds. Add the basil and season with cracked black pepper. Transfer to a serving bowl and garnish with extra basil leaves.
Notes
From: Allston, Darlene (Dec 2020) Meal for One in: Australian Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: