YOUR SOLIN GENERATED RECIPE
Silky Lemon Parmesan Pasta with Creamy Egg Sauce
Enjoy this luxurious and velvety pasta dish where al dente pasta is enveloped in a tangy, creamy egg sauce accented with bright lemon and savory Parmesan. This meal marries traditional comfort with a delicate citrus twist, making it a satisfying choice for any time of day.
INGREDIENTS
3 Large Eggs
2 ounces dry Whole Wheat Pasta
1 ounce Parmesan Cheese
1/2 Lemon (juiced)
1 Garlic Clove
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Cook the dry whole wheat pasta according to the package instructions until al dente, then drain and set aside.
In a bowl, whisk together the 3 eggs, grated Parmesan cheese, and freshly squeezed juice from half a lemon. Season lightly with a pinch of salt and pepper.
Heat a non-stick pan over medium-low heat and add the teaspoon of olive oil. Sauté the minced garlic clove until fragrant, about 30 seconds.
Reduce the heat to low and add the drained pasta to the pan. Pour the egg and cheese mixture over the pasta, stirring continuously to create a silky, creamy sauce that lightly coats the pasta without scrambling the eggs.
Keep stirring over low heat until the sauce is warmed through and slightly thickened, about 1-2 minutes. Adjust seasoning with additional salt and pepper if needed.
Plate the pasta immediately, and finish with an extra drizzle of lemon juice or a sprinkle of Parmesan if desired.