3 eggs
1/2 cup heavy cream
4 cups white wine
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 (12 fluid ounce) can penne
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 cup chopped carrot
2 teaspoons dried basil
2 teaspoons dried rosemary
3 large carrots, peeled and quartered
1 cup and 4 cups washed spinach
8 cups cooked and drained penne pasta
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs in large bowl, beat in heavy cream, salt and pepper. Stir in penne, olive oil, garlic powder, carrot, basil, rosemary and 3 cups spinach. Stir in carrots. Toss to coat.
Serve and garnish with spinach.
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