Mominee's Vermicelli

6 eggs
1/2 cup butter
1 pound box of vermicelli or angel hair pasta
1/2 cup pecorino romano cheese
sea salt and black pepper to taste

In a large bowl, whisk eggs, cheese, salt and pepper. Boil pasta to "al dente" in salted water. Do not drain the pasta completely. Pour off some of the water but leave enough water in the pot to barely submerge the cooked pasta. Melt the butter in the water with the cooked pasta. Lift some of the hot pasta into the bowl with the egg and cheese mixture. Stir just enough to warm the egg mixture. Pour the egg/cheese mixture into the pot and stir over low heat just enough to lightly cook the eggs.

The secret to this recipe is PECORINO Romano which is cheese made from sheep's millk. If you substitute any other type of Romano cheese, it will not taste right.

Tuscan Pasta

1/2 pound of your favorite pasta (rice pasta works well in this recipe)
1/4 cup extra-virgin olive oil
5 large garlic cloves, finely chopped
1/4 pound spinach
1 (16 ounce) can of cannellini beans, drained and rinsed
1 (14.5 ounce) can of diced tomatoes with juice, undrained
2/3 cup dry white wine or vegetable broth
sea salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, thinly sliced or 1 tablespoon dried basil

Cook pasta and set aside. Saute garlic in olive oil. Add spinach and warm until wilted. Add remaining ingredients and stir until heated through. Stir in cooked pasta and serve.

(I sometimes add chopped Italian style tofu sausage to this recipe.)