An everyday dish for 2, ready in 20 minutes, around $0.75 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 to 10 min, following the time on the package. Drain in the colander without rinsing.
Heat the oil in the nonstick skillet over medium heat. Add the minced garlic and cook for 1 min without letting it brown.
Add the frozen spinach to the skillet and let it thaw over low heat, stirring, for 3 to 4 min.
In a bowl, lightly beat the eggs with a pinch of salt and pepper. Add them to the skillet with the spinach and stir quickly.
Add the drained pasta to the skillet and mix well to coat it with the spinach and eggs. Let it warm for 1 to 2 min over low heat.
One serving has about 451 kcal. 53% comes from carbs, 17% from protein and 26% from fat.
| Energy | 451 kcal |
| Protein | 19.5 g |
| Carbs | 59.7 g |
| of which sugars | 3 g |
| Fat | 13.2 g |
| of which saturated fat | 2.5 g |
| Fiber | 5.4 g |
| Salt | 0.5 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.75 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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