This vegetarian spring spaghetti recipe is quick and delicious. With pasta and spinach, the pasta is served with Parmesan cheese and mozzarella sauce, a treat!
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| Photo From cookinglight.com |
INGREDIENTS
- 300g of spaghetti
- 450g of fresh peas in pods, or 150g frozen
- 300g spinach
- 1 tablespoon of olive oil
- 125g grated mozzarella cheese
- 50g Parmesan, grated
- 4 egg yolks
PREPARATION
Shell the peas, rinse them.
Cook the spaghetti so that they are al dente. 2 minutes before the end, add peas and spinach. Drain and reserve about 20 cl of the cooking water.
In a skillet, heat the olive oil, add the cheese, 5cl of the pasta cooking water, salt, and pepper. Stir in pasta and vegetables. Mix by adding a little water of cooking, if necessary, to obtain a creamy consistency.
Serve immediately with the egg yolks.
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