Last-Minute Pasta Recipe

A Quick Dinner For The Hurried

Last Minute Pasta Recipe

Nothing in the cupboards, but you have a hoard of hungry people? This pasta is so fast and easy you won't believe it. The heat from the cooked noodles and hot water turns egg yolks into a silky sauce, and combined with freshly grated Parmesan, you'll have dinner on the table so quick their heads will spin.  However, because the egg yolks are undercooked, you shouldn't serve it too the elderly, very small babies, or people with a weakened immune system just in case.  For the rest of us, enjoy!  It's one of my family's favorite ways to eat pasta.


2 egg yolks
5 oz freshly grated parmesan cheese
Zest and juice of 1 lemon
Small bunch of fresh basil
1 pound fresh lasagna sheets
Salt and pepper

  In a large bowl, stir together the egg yolks, parmesan cheese, lemon juice/zest, and some freshly cracked pepper. Bring a medium sized pot of water to a boil and add about a teaspoon of salt to it.

  Stack the lasagna sheets together on a cutting board and using a large knife, cut them into thin strips, like noodles. Add the sliced up ‘noodles’ to the boiling water and cook until el dente (about 5 minutes or so, depending on the brand you bought-check the package). While the noodles are cooking, dip a ½ cup measuring cup into the water so that you can reserve some.

  When the noodles are cooked, drain and immediately toss them in the bowl with the egg yolk/cheese mixture. Don’t rinse them!  The heat from the pasta will cook the egg yolks.Toss and move things around so that you get a delicious sauce, but if it’s too thick and gluey, add a little of the cooking water that you reserved. Top with the fresh basil and check for seasonings, adding some salt and pepper or a bit more lemon and serve immediately, as it tends to seize up a bit if you wait.

Makes 4 servings

Adapted from Meals in Minutes

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom