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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 422.9
  • Total Fat: 17.7 g
  • Cholesterol: 214.8 mg
  • Sodium: 449.3 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 10.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Pasta and Poached Egg calories by ingredient
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Pasta and Poached Egg

Submitted by: MEOWMORGAN

Introduction

Light lunch food that is easy to make and delicious. When I made this dish, I was trying to use as few pots as possible and to use what I had on hand. You can vary it up based on what you have as well. Light lunch food that is easy to make and delicious. When I made this dish, I was trying to use as few pots as possible and to use what I had on hand. You can vary it up based on what you have as well.
Number of Servings: 1

Ingredients

    Salt
    Whole wheat pasta (1 serving)
    1/4 cup diced green bell pepper
    1/2 cup frozen peas and carrots
    1 Egg
    2 tsp olive oil
    3 tbsp diced, canned tomatoes with juice
    1 tsp shredded Parmesan



Directions

In a pot, add water and salt for pasta. Bring to boil.
Once water is boiling add pasta, bell peppers, and peas and carrots.
Boil until desired firmness.
Strain pasta and veggies, but reserve the pasta water. Set aside pasta and veggies.
Crack egg into a bowl.
Using pasta water, bring water back to boil.
When water is boiling, stir the water to cool it slightly. Then, pour the egg into the water.
Let egg cook for approximately 2 minutes.
Remove egg and set aside.
Empty water from pot.
Add olive oil and tomatoes into pot. Stir and let warm for about a minute.
Add pasta and veggies to pot, tossing in the sauce.
Add cheese and stir in to melt.
Plate pasta and veggie mixture and top with poached egg.

Enjoy!


Serving Size: Makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user MEOWMORGAN.






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