1 medium zucchinishaved into ribbons with a vegetable peeler
½ cup baby spinachroughly chopped
50g lean hamfinely chopped
1 egg yolk
1 Tbspgrated parmesan
1 Tbspshredded basilplus extra leaves, to garnish
Instructions
Place the stock into a medium saucepan with 1 cup of water. Set over medium-high heat and bring to the boil. Add garlic clove and pasta. Cook for 8-10 minutes or until al dente. Add the zucchini and cook for 30 seconds.
Reserve 1 tablespoon of the cooking liquid and drain the pasta and zucchini; return to pan. Discard the garlic. Return to the pan to low heat. Add the spinach and ham, and stir gently until spinach begins to wilt.
Whisk the egg yolk, reserved cooking liquid and parmesan together. Add to the pan and stir to combine. Cook for 30 seconds. Add the basil and season with cracked black pepper. Transfer to a serving bowl and garnish with extra basil leaves.
Notes
From: Allston, Darlene (Dec 2020) Meal for One in: Australian Healthy Food Guide