Pasta with Avgolemono

Pasta with Avgolemono is a delightful and creamy Greek dish that combines the tangy flavors of lemon and the richness of eggs, creating a comforting sauce over perfectly cooked pasta. This healthy version is both satisfying and refreshing, making it an ideal meal for any occasion.

Ingredients

• Whole wheat spaghetti - 150 grams
• Chicken or vegetable broth - 400 ml
• Large eggs - 2
• Fresh lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
2. Add the whole wheat spaghetti to the simmering broth and cook according to package instructions until al dente.
3. While the pasta cooks, whisk together the eggs and lemon juice in a bowl until well combined. Set aside.
4. In a small skillet, heat olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant, then remove from heat.
5. Once the pasta is cooked, reserve about 100 ml of the broth and drain the rest.
6. Gradually whisk the reserved broth into the egg and lemon mixture to temper it, ensuring it doesn't scramble.
7. Return the drained pasta to the pot and add the garlic oil, stirring to combine.
8. Slowly pour the egg-lemon mixture over the pasta, stirring continuously to create a creamy sauce over low heat. Do not allow it to boil.
9. Season with salt and black pepper to taste, then remove from heat.
10. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Whole wheat pasta provides more fiber than regular pasta, aiding digestion.

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