Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

YOUR SOLIN GENERATED RECIPE

Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

Enjoy a beautifully balanced dish featuring whole wheat pasta tossed with crispy prosciutto and a silky, creamy egg sauce. This dish offers a delightful texture contrast, aromatic hints from lightly sautéed spinach, and a satisfying umami flavor that’s perfect any time of day.

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NUTRITION

513kcal
Protein
35.1g
Fat
22.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

2 oz Prosciutto, sliced

1 whole egg

2 egg whites

1/4 cup Low-Fat Milk

1 cup raw Spinach

1 tsp Olive Oil

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente; drain and set aside.

  • 2

    Preheat a non-stick skillet over medium heat and add olive oil. Add the prosciutto slices and cook until they become crispy. Remove from skillet and break into bite-sized pieces.

  • 3

    In a bowl, whisk together the whole egg, egg whites, low-fat milk, a pinch of salt, and black pepper.

  • 4

    Add the raw spinach to the skillet and quickly sauté until just wilted.

  • 5

    Reduce the heat to low and pour the egg mixture into the skillet, stirring gently to create a creamy sauce without scrambling the eggs.

  • 6

    Mix in the crispy prosciutto pieces and cooked pasta, stirring continuously to blend the flavors and evenly coat the pasta with the sauce.

  • 7

    Adjust seasoning with salt and pepper if needed, and serve immediately.

Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

YOUR SOLIN GENERATED RECIPE

Whole Wheat Pasta with Crispy Prosciutto and Creamy Egg Sauce

Enjoy a beautifully balanced dish featuring whole wheat pasta tossed with crispy prosciutto and a silky, creamy egg sauce. This dish offers a delightful texture contrast, aromatic hints from lightly sautéed spinach, and a satisfying umami flavor that’s perfect any time of day.

NUTRITION

513kcal
Protein
35.1g
Fat
22.2g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta (dry)

2 oz Prosciutto, sliced

1 whole egg

2 egg whites

1/4 cup Low-Fat Milk

1 cup raw Spinach

1 tsp Olive Oil

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Cook the whole wheat pasta according to package directions until al dente; drain and set aside.

  • 2

    Preheat a non-stick skillet over medium heat and add olive oil. Add the prosciutto slices and cook until they become crispy. Remove from skillet and break into bite-sized pieces.

  • 3

    In a bowl, whisk together the whole egg, egg whites, low-fat milk, a pinch of salt, and black pepper.

  • 4

    Add the raw spinach to the skillet and quickly sauté until just wilted.

  • 5

    Reduce the heat to low and pour the egg mixture into the skillet, stirring gently to create a creamy sauce without scrambling the eggs.

  • 6

    Mix in the crispy prosciutto pieces and cooked pasta, stirring continuously to blend the flavors and evenly coat the pasta with the sauce.

  • 7

    Adjust seasoning with salt and pepper if needed, and serve immediately.