Yummy!! Tricia passed on this recipe, and I'm so glad she did. Only 129 calories per one cup serving (which made me not feel so bad about eating two bowls).
1 cup water
4 cups chicken broth or stock
1 1/2 cups uncooked orecchiette ("little ears") pasta (I couldn't find this, so I just used small shells)
1 10. ounce package frozen, chopped spinach, thawed
1 cup chopped, seeded tomato
3 Tbsp. grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1 large egg
cayenne pepper
Bring water and broth to a boil in a large pot or a Dutch oven. Add pasta and spinach; cover, reduce heat, and simmer 15 minutes or until pasta is tender. Stir in tomato
In a tiny bowl, combine 3 tablespoons Parmesan cheese, pepper, salt and egg and a pinch of cayenne pepper; stir well with a whisk. Slowly drizzle egg mixture into simmering soup and cook 3 minutes stirring constantly. Ladle soup into bowls and sprinkle each serving with some Parmesan cheese.
No comments:
Post a Comment