Pasta with Local Herbs and Eggs

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Enjoy this easy-to-prepare dish made with as many locally grown foods as you can find, straight from the farmers’ market or your local farm stand. This pasta dish is rich in protein, fiber, vitamin A, and iron.


  • Sea salt
  • 1 pound organic whole wheat or semolina penne
  • 3 tablespoons local butter, cut into small pieces
  • 1 pound local organic spinach, washed well and drained
  • 5 local eggs, lightly beaten
  • ¼ cup grated Parmesan and Romano cheese mixture
  • 3 tablespoons snipped fresh local chives
  • Pepper
  • 2 tablespoons lightly toasted pine nuts
  • 1 tablespoon white truffle oil


  1. Bring a large covered pot of lightly salted water to a boil over high heat. Cook the pasta according to package directions. Before draining, reserve 2 cups of cooking water. (Note: If you leave a measuring cup in a colander set in the sink, it’s easier to remember to reserve the water.) Drain the pasta.
  2. Return the drained pasta to the pot. Place the pot over low heat. Add the butter, spinach, and reserved cooking water. Stir well to combine and until the butter melts and the spinach wilts, about 2-3 minutes. Stir in the beaten eggs and the grated cheeses, and stir for about 2 minutes, until the eggs are just cooked. Stir in the chives, pepper, and toasted pine nuts. Taste for seasonings. Turn onto a serving platter. Drizzle with truffle oil.

“The heart of the city is sandwiched on a cozy corner in New Haven. Claire’s is more than healthy eating—it’s an experience! The moment you enter the door, your taste buds soar, the music uplifts your soul, and the atmosphere, cozy and charming, gives you pause to stay awhile.”

Ann Amrose, LMT, Reiki Master