caesar salad spaghetti

source: rachael ray | look + cook


everyone loves caesar salad! but i'm not a big salad person. when i was in high school, i ate salad for lunch & dinner nearly everyday for two years. needless to say, i got sick of it. but salad is such a healthy meal with vitamins, fiber, & low fat. so, i liked this recipe because i could enjoy some leafy greens in a unique way! combined with whole wheat pasta, there's a good punch of protein, too.

1 pound whole wheat spaghetti
2 tablespoons olive oil
5 fillets anchovies, drained {optional}
4 cloves garlic, finely chopped
2 teaspoons worcestershire sauce
2 medium heads escarole, washed & dried
salt & pepper
freshly grated nutmeg
1 lemon
2 large egg yolks
1 cup grated parmesan or pecorino romano cheese


1. bring a large pot of water to boil. add salt & pasta, cooking until al dente. {reserve 1 cup of the starchy cooking water before draining.}

2. heat olive oil in a large skillet over medium heat. add the anchovies & cook until they've melted in the oil. reduce heat & add garlic, cooking for 1 minute. add worcestershire sauce.

3. tear escarole into bite size pieces, & add a few handfuls at a time to the skillet. stir the wilting greens to coat in the oil.

4. season the greens with salt & pepper & nutmeg. squeeze the juice of the lemon over the greens. turn off the heat.

5. in a large bowl, add the reserved cooking water. add the egg yolks & beat until tempered. add the pasta & greens & half of the cheese. toss to coat thoroughly.

serve with the remaining cheese on top.

6 servings | 11 points+ each