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Lightened-Up Italian Pasta Nests

Prep Time 15 minutes
Cook Time 30 minutes


  • 8 oz. thin spaghetti or angel hair pasta
  • 1 cup fat free half -half
  • 1 cup parmesan
  • 3 oz canadian bacon
  • 2 large eggs
  • ¼ cup low sodium chicken broth
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon nutmeg grated
  • 1 teaspoon sriracha or hot sauce
  • 3 Tbs chopped fresh basil
  • Green olives stuffed with pimentos optional *
  • * I used to hate olives but recently, I've started to appreciate them more and more. Is my palate becoming more sophisticated? ;) Tim still doesn't like them so I added them to only half of the nests.


  • Preheat oven to 350 F. Grease 12-cup muffin tin. Bring water to boil. Cook pasta until al dente. Drain pasta and set aside.
  • Whisk cream, ¾ cup parmesan, canadian bacon, broth, eggs, salt, pepper, nutmeg, sriracha in bowl. Add pasta and toss.
  • Using tongs, portion pasta mixture into prepared muffin cups, twisting pasta to form even nests. Pour any remaining sauce evenly over pasta, sprinkle with remaining parmesan, and press 1 olive into each nest.
  • Bake until centers are set and tops are golden brown, 20-25 min, rotating tin halfway through baking. Let nests cool in pan for about 5 minutes. Run small knife around edges, unmold, and serve.