Spaghetti with Wilted Greens and Spinach Pesto

3/4 (1-pound) box whole-wheat spaghetti
1 bunch Swiss chard, chopped
1 1/2 cup packed fresh baby spinach
1/4 cup walnuts, toasted
1 small clove garlic, peeled and chopped
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon finely grated lemon zest, and juice from 1 lemon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs

1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions; reserve 1/4 cup of pasta cooking water. Add chard after 5 minutes of cooking and drain; return pasta and greens to pot.

2. While pasta is cooking, combine spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, , lemon juice, 1 tablespoon water, and 1/4 teaspoon each salt and pepper in a food processor; pulse until chunky.

3. In a large nonstick skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Working in batches, crack eggs into skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes). Season eggs with remaining 1/4 teaspoon each salt and pepper.

4. Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce. Divide pasta among 4 shallow bowls and top each with a fried egg.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EJSELHORST.