No time or inclination to leave the house and try to throw together anything more complicated than this. Its rapid prep is one of the reasons why people love pasta in this country. This took 15 minutes from opening my front door to sitting down at the table. Italian cooking is to me, ingrained in my cooking knowledge. The first type of food I cooked, like many I'm sure, was pasta sauces. Its such a good way of understanding seasoning and getting different flavours into food. I think once you’ve had a pop at a few dishes, you can just mix and match ingredients as you deem appropriate.
For this one I raided the fridge and larder (don’t have a larder, wish I did). We had egg, parmesan, courgette, spinach, shallots, a jar of artichokes and a glug of white wine to be equally shared between me and the frying pan.
As the pasta was cooking I gently fried the shallots and courgette. The pasta is nearly done, I added the artichoke and the glass of wine to the frying pan and seasoned as the alcohol cooked off. I added the spinach, drained the pasta and added to the frying pan and took off the heat. Then I added the grated parmesan and the beaten egg and tossed to make a creamy sauce (if I had cream, there would have been a splash).
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