Pasta con Salsa di Frittata

Pasta con Salsa di Frittata is a delightful Italian dish that combines the heartiness of pasta with a flavorful frittata sauce, making it both satisfying and nutritious. This dish is quick to prepare, perfect for a light lunch or dinner, and packed with protein and vegetables.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggs - 4 large
• Zucchini - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Bell pepper (red or yellow) - 50 grams, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the diced zucchini and bell pepper to the skillet. Sauté for another 5 minutes until the vegetables are tender.
4. In a bowl, whisk together the eggs, salt, and black pepper. Stir in the halved cherry tomatoes and the sautéed vegetables.
5. Pour the egg mixture into the skillet and cook over low heat until the edges start to set, about 5 minutes. Optionally, you can finish cooking the frittata under a broiler for 2-3 minutes until fully set.
6. Once the frittata is cooked, cut it into bite-sized pieces and gently fold it into the cooked pasta.
7. Serve warm, garnished with grated Parmesan cheese and fresh basil.

Nutrition

• Calories: 550
• Protein: 25 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs, which supports muscle health.
• Includes a variety of vegetables, providing essential vitamins and minerals.

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