In an effort to save money, we’re trying to eat meatless a few nights. This is really hard for my guys to wrap their brains around, but so far they’ve only complained a little. This is one recipe that they didn’t complain about a bit! Note – this is meatless and vegetarian, but it is is NOT low fat in any way. It’s not vegan, either. The whole wheat pasta has gobs of protein, and even jarred pasta sauce has more than you’d think. Add in the egg and the cream and you’re good to go!
1/2 pound whole wheat spaghetti
1/2 cup whipping cream
salt and pepper to taste
1 jar pasta sauce of your choice (tomato-y – I like Muir Glen Organics)
1/4 cup (or more) Parmesan cheese
Fill a big pot up with water and set it to boil. When it boils, add a handful of salt and the pasta and let it cook.
While the water is boiling and the pasta is cooking, crack the egg into a large bowl and add the cream and beat the two together until they’re well blended. Set the bowl on the stove or nearby to come to room temperature.
Drain the pasta and return it to the hot pot. Toss the hot pasta with the egg/cream mixture until well coated, and then add the jar of pasta sauce and toss that as well. Return the pot to the stove and on VERY low heat, warm gently until everything is hot again, just a couple of minutes. Top with the Parmesan cheese and you’re done!
I served this with a big fat salad, but if you wanted it to be a one dish meal, you could saute some carrots, zucchini, tomatoes, onions, broccoli, whatever you’ve got, in a little olive oil, until tender-crisp and add that to the pasta before you add the two sauces.
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