Passover is over and I am craving pasta…and lots of it! This comforting dish is a snap to put together and most ingredients are a staple, which means that you probably already have them.

I add frozen peas and fresh baby spinach when I am trying to make the dish heartier.

The bonus in using whole wheat pasta is that the pasta has a toothy rustic texture and more protein and fiber.

1 pound whole wheat pasta—I like to use spaghetti for this recipe

Olive oil

1 small red onion, diced

4 cloves garlic, minced

 Pinch crushed red chilies

2 whole eggs

1 cup grated parmesan cheese + extra for passing

Chopped flat leaf parsley

  1. Bring  large pot of salted water to a boil and cook the pasta until it is al dente (about 8-10 minutes)
  2. While the pasta is cooking, make the sauce as the pasta needs to be hot for this sauce. In a large sauté over medium heat, heat the olive oil with the chilies and add the onion and garlic until they are limp but not browned.
  3. Whisk together the eggs and parmesan cheese and set aside briefly.
  4. Add the cooked pasta to the onion mixture and stir in the eggs and cheese. The eggs will cook and will coat the pasta.
  5. Garnish with parsley and pass extra cheese
Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here.
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