Isn’t spring time magical! Think asparagus and peas and strawberries and mushrooms and EGGS! In fact, I was just marveling over the miracle of an egg. And that made me remember this recipe developed by Tirenne, whom I met while she was a culinary student at Washtenaw Community College. It is spring time in a bowl.

Spinach Fettuccine with an Egg on Top

Serves 4-

2 tbsp. olive oil (olive is preferred but not required)

1 small onion minced

1 clove garlic, pressed or minced

1 tsp kosher salt

1 tsp red pepper flakes

2 roma tomatoes, small dice

8 oz mushrooms trimmed thickly sliced

1 10-12 oz bag baby spinach

1/2 bag of Al Dente Spinach Fettuccine

4 eggs, or one per person, fried

Put a 3-4 quart pot of salted water on. Heat the oil in a 10-12 inch skillet until hot but not smoking, add onion and saute until translucent, add garlic and spices. Throw in the tomato and mushroom, wait for the mushrooms to get nice and brown and not so thick anymore (about 3-5 mins). Put your pasta in the boiling water (cook time 3 mins.) At this point turn off your skillet and toss in the spinach. It should wilt down pretty quickly. Drain the pasta. Toss all of your ingredients except the fried eggs together and put in your desired serving dish. The residual oil should be enough to quickly fry your eggs. Slip them on top of the serving dish. Each man can salt and pepper his portion to taste. Enjoy!

Note: This recipe can be made vegan by substituting the vegan chia spinach fettuccine for the regular and great white northern beans for the egg

this is same dish using egg fettuccine

Fun Martha Stewart link sent to us via Alice Nuttin, my “French” daughter. Martha Stewart.  She thought we might want to try it using our whole wheat linguine for the nest. Not sure if I’ll have time this year but love the idea.j