These last few weeks really have been all about clearing out
the cupboards and fridge – partly in preparation for all of the yummy Christmas
food that we’re slowly starting to build up. Over the last two weeks I’ve
posted two risotto recipes, one for Chicken and Tomato Risotto and another for
Sausage and Asparagus Risotto both of which went down really well! But with Christmas shopping, Law Exams (Im officially two exams closer to being a solicitor!) and keeping down a part time job, it's been really hard to stick to any sort of meal plan and our fridge is looking a little sad and lost.
Yet again this
week we had a number of ingredients sat at the back of the cupboard that
desperately needed eating up in particular spinach and eggs. I’ve always thought that spinach and eggs were a GREAT
combination! Whether you’re making eggs Benedict, a spinach omelette, or even
on a pizza... Who else loves the Fiorentina pizza in Pizza Express? And it
seems that the people of Florentine agree so this dish is inspired by them. It
may not be traditional, but it’s my twist on their way of cooking.
With all of these dishes in mind I decided to come up with a
pasta dish that would be rich and filling, without going straight to your hips.
Portion control is key with this dish; with the cracked egg oozing on top you
don’t need to pile your plate high with the pasta underneath, and a little
cream goes a long way. We are not looking to have a thick sumptuous sauce, but
instead a flavoursome coating which brings all the ingredients together. If you
are extra careful and make substitutions like 1 cal spray instead of olive oil,
and use a low-fat cream this doesn’t have to spell the end of a diet. 
