A quick and easy weeknight meal need not be boring. With some strategic pantry stocking and the new collection of recipes from recipe developer Rukmini Iyer, you can revitalize your repertoire in style. Try this baked egg pasta florentine (or any variation on it) for a simple, nutritious meal.
Eggs, spinach, and nutmeg are such a comforting combination, and wonderful with pasta. Pepped up with spicy chorizo or sharp feta, this simple dish is one to pile onto plates and take to the nearest sofa.
- 1/2 pound spaghetti
- 2/3 cup creme fraiche
- sea salt and freshly ground black pepper
- grated nutmeg
- 1/2 pound baby spinach
- 1/4 pound roughly chopped Spanish chorizo or feta cheese
- 4 eggs
- 1/2 lemon
For the pasta
Preheat your oven to 325°F. Cook the spaghetti in a pot of boiling salted water for 9 minutes, until just al dente. Drain well, reserving 2 tablespoons of the pasta water, then return the pasta to the pot and stir through the crème fraîche, the reserved pasta water, 1 teaspoon sea salt, a pinch of freshly ground black pepper, and nutmeg. Taste and add more salt as needed, but bear in mind that the chorizo or feta will also be quite salty.
Add the pasta to a baking dish and gradually stir through the spinach (this will seem like an impossible task, but bear with it). Congratulate yourself, then scatter over half of the chorizo or feta.
Make four indentations in the pasta and spinach and crack the eggs in. Scatter over the remaining chorizo or feta, sprinkle with a little more salt, freshly ground black pepper, and nutmeg onto the eggs, then transfer to the oven to bake for 25 minutes, until the eggs are just set.
Squeeze the juice from the lemon half onto the pasta and serve immediately.