Ingredients
| Ingredient | Amount |
|---|---|
| Fusilli (or elbow macaroni) | 50 grams |
| Eggs | 2 large |
| Garlic, chopped coarse | 1 clove |
| Shallot, chopped coarse | 1 clove |
| Onion (optional) | 1/4 medium |
| Red chili peppers, sliced | 4 pieces |
| Spinach, roughly chopped | 1 handful (or green onions/other greens) |
| Salt | to taste |
| Sugar | to taste |
| Ground pepper | to taste |
| Broth powder | to taste |
Instructions
- Cook the Fusilli: In a pot of boiling water, cook the fusilli according to package instructions until al dente. Drain and set aside.
- Prepare the Eggs: In a bowl, whisk the eggs until well beaten. Set aside.
- Sauté the Aromatics: In a pan over medium heat, sauté the chopped garlic, shallot, and onion (if using) until fragrant and translucent.
- Combine Ingredients: Add the cooked fusilli, chopped spinach, and beaten eggs to the pan. Season with salt, sugar, ground pepper, and broth powder. Stir well and cook for a few more minutes until everything is heated through and the eggs are slightly set.
- Serve: Dish out the pasta while warm, drizzled with your favorite chili sauce for an extra kick. Enjoy the delightful fusion of flavors! 😋
This recipe brings a comforting twist to your pasta dishes, combining eggs and vegetables for a quick yet satisfying meal.