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Prosciutto Spinach and Eggs with Sorghum Spaghetti
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Prosciutto Spinach and Eggs with Sorghum Spaghetti

This is a great weeknight meal that is so satisfying any sense of deprivation or missing any foods with vanish to the back of your mind. For Keto dieters, miracle noodles or kelp noodles can be used to make this recipe healthy Keto friendly.
Prep Time15 minutes
Active Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Spaghetti
Yield: 4
Calories: 685kcal

Equipment

  • 1 Large Sauté Pan
  • 1 Pasta Pot
  • 1 Strainer
  • 1 Grater, mandolin, or food processor

Materials

  • 1/2 cup Olive Oil plus 2 tbsp
  • 1 pkg Sorghum Spaghetti 9oz
  • 1/2 head Shredded Cabbage (optional) if you add the cabbage increase the Garlic Powder and Black Pepper to 1 tsp ea. and Olive Tapenade to 2 tbsp.
  • 4 each Carrots Julienned or Grated may substitute for 1 small grated sweet potato
  • 1/4 cup Prosciutto Chopped (more if desired)
  • 1 Tbsp Olive Tapenade or Diced Kalamata Olives
  • 8 oz. Spinach (1/2 a tub)
  • 3/4 cup Romano Cheese Grated Romano Cheese Grated
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 4 each EVOO Eggs

Instructions

  • Cook Sorghum Spaghetti as directed on the package.
    Bring a large pot of water to boil and add 1 tablespoon of olive oil.  Separate the pasta as you put it in the pot and stir for the first few minutes to make sure it doesn't stick together.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • (Add the shredded cabbage to the pasta while it's al dente and cook another 2-3 minutes. It's just a way of getting more veggies into your diet, and when mixed with pasta it's really difficult to tell it's not 100% pasta)
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • In a large sauté pan put the chopped prosciutto and 1/4c olive oil over medium-high heat and cook until crisp.  3-4 min. Add julienned or grated carrots and stir 1-2 min add spinach, olive tapenade, garlic and pepper.  Stir until completely wilted and carrots are cooked.  3-4 min. Remove from heat.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • Check your pasta during this time.  Sorghum pasta takes longer to cook, but also gets sticky if it's overcooked.  Reserve 1/2-1 c pasta water.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • Add the cooked drained and rinsed spaghetti and grated Romano to the prosciutto and veggies in the sauté pan plus 1/4 c olive oil and stir to coat the pasta and add the Romano cheese.  If needed add pasta water so the mixture does not stick.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • Heat a skillet over medium heat with 1 Tbsp. olive oil for the eggs.  Cook either one or 2 eggs per serving as appeals to you. Fried or scrambled is fine. The texture between the rest of the dish and the eggs is worth adding them.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • As the eggs are cooking, plate the pasta and then put the cooked eggs on top of the pasta.  For decoration, grate a little more cheese or salt and pepper on the eggs.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • The Romano and Prosciutto are quite salty. Taste the dish first then add salt and pepper as needed.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti