Dragonfly spinach and egg pasta

Dragonfly Spinach and Egg Pasta recipe

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8 ounces penne pasta
1 large leek
2 cloves garlic
5 to 6 basil leaves
1/2 sweet red bell pepper
1 to 2 Tablespoons olive oil
6 ounces fresh spinach
Pinch of nutmeg
6 eggs
4 ounces ricotta cheese
Salt and pepper
Grated Parmesan cheese

Cook the pasta according to package directions. Drain and set aside. Slice the white and light green stalk of leek in 1/4-inch slices. Chop the garlic, basil leaves, and red pepper. Wash and pat dry spinach leaves.

Saute red pepper on olive oil; add leek. When leek is soft, about 4 to 5 minutes, add spinach and garlic with pinch of nutmeg. While this is cooking, beat together eggs and milk. Set aside. Add cooked and rinsed pasta and ricotta cheese to vegetable mixture. Add the egg mixture when the pasta/vegetable/cheese mixture is well heated and mixed thoroughly. Cook until eggs are done, about 4 to 6 minutes. Salt and pepper to taste. Top with Parmesan cheese and serve.

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