Spaghetti with Wilted Greens and Spinach Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 (1-pound) box whole-wheat spaghetti1 bunch Swiss chard, chopped1 1/2 cup packed fresh baby spinach1/4 cup walnuts, toasted1 small clove garlic, peeled and chopped2 tablespoons plus 2 teaspoons olive oil1 teaspoon finely grated lemon zest, and juice from 1 lemon1/2 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper, divided4 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.
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.
Nutritional Info Amount Per Serving
- Calories: 441.4
- Total Fat: 19.5 g
- Cholesterol: 170.0 mg
- Sodium: 235.0 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 8.4 g
- Protein: 17.1 g
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