Egg nest pasta sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.2
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 345.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 8.2 g
- Protein: 7.4 g
View full nutritional breakdown of Egg nest pasta sauce calories by ingredient
Submitted by: MEGABOMB
Pasta and eggs are not included in calorie count here. A filling but light meal is made with this pasta sauce (for fiber, colour, antioxidants), whole wheat pasta of your choice (macaroni or spaghetti are my favourites), and a lightly poached egg.
Pasta and eggs are not included in calorie count here.
Introduction
A filling but light meal is made with this pasta sauce (for fiber, colour, antioxidants), whole wheat pasta of your choice (macaroni or spaghetti are my favourites), and a lightly poached egg.Pasta and eggs are not included in calorie count here. A filling but light meal is made with this pasta sauce (for fiber, colour, antioxidants), whole wheat pasta of your choice (macaroni or spaghetti are my favourites), and a lightly poached egg.
Pasta and eggs are not included in calorie count here.
Number of Servings: 4
Ingredients
-
2 Tbsp olive oil
3 cloves garlic
28 fl oz can of crushed tomatoes with seasoning (3.3 cups)
2 beets, peeled and grated
4 cups swiss chard, chopped in thin ribbons
Directions
1) Heat olive oil over low-medium heat in large frying pan, then add garlic to saute.
2) After 2 minutes (don't let garlic brown!), add tomatoes and beets. Increase heat until veggies are simmering; simmer 10 minutes. You may want to add a small amount of water so sauce doesn't thicken too much.
3) Add chard on top of sace, cover pot and let chard steam 4 or 5 minutes. Mix in chard and taste the sauce, adjust seasoning with salt and pepper.
At this point you can gently drop an egg (one per diner) onto the sauce and let the heat from the sauce poach the egg. Or poach the eggs separately in an inch of water with a dash of vinegar.
Boil pasta separately. There are two ways to present this dish: pasta on the bottom, then sauce, then a poached egg; or sauce on the bottom, then pasta shaped into a nest, and the poached egg on the pasta. If you use the first presentation, you can poach the egg in the pasta sauce when it's ready and on a low simmer.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
2) After 2 minutes (don't let garlic brown!), add tomatoes and beets. Increase heat until veggies are simmering; simmer 10 minutes. You may want to add a small amount of water so sauce doesn't thicken too much.
3) Add chard on top of sace, cover pot and let chard steam 4 or 5 minutes. Mix in chard and taste the sauce, adjust seasoning with salt and pepper.
At this point you can gently drop an egg (one per diner) onto the sauce and let the heat from the sauce poach the egg. Or poach the eggs separately in an inch of water with a dash of vinegar.
Boil pasta separately. There are two ways to present this dish: pasta on the bottom, then sauce, then a poached egg; or sauce on the bottom, then pasta shaped into a nest, and the poached egg on the pasta. If you use the first presentation, you can poach the egg in the pasta sauce when it's ready and on a low simmer.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGABOMB.
