Home Spaghetti with wilted greens and pesto

    Spaghetti with wilted greens and pesto

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    NUTRIENT DETAILS
    Protein 20g
    Carbohydrate 60g
    Fat 15g
    Saturated fat 2.9g
    Mono fat 6.8g
    Poly fat 4.1g
    Fiber 11g
    Iron 6mg
    Cholesterol 186mg
    Sodium 448mg
    Calcium 128mg
    Calories 439

    INGREDIENTS
    1 box whole-wheat spaghetti
    1 bunch Swiss chard, chopped
    1 cup packed fresh flat-leaf parsley
    1/2 cup packed fresh baby spinach
    1/4 cup walnuts, toasted
    1 small peeled and chopped clove garlic
    2 tablespoons plus 2 teaspoons olive oil
    1 teaspoon finely grated lemon zest
    1/2 teaspoon kosher salt, divided
    1/2 teaspoon freshly ground black pepper and 6 eggs

    DIRECTION
    Step 1
    Boil water in a medium sized pot to about 425oF.
    Step 2
    Reserve 1/4 cup of boiled water then add pasta and allow to cook according to package directions.
    Step 3
    Add 1 bunch of chopped Swiss chard after 5 minutes of cooking and drain; return pasta and greens to pot.
    Step 4
    While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper into a food processor and pulse until mixture get chunky.
    Step 5
    In a medium sized nonstick frying pan, heat remaining 2 teaspoons extra-virgin olive oil over medium-high heat. Crack eggs into frying pan and cook until the whites are completely firm but the yolks are still soft (it takes about 2 minutes).
    Step 6
    Season eggs with remaining 1/4 teaspoon each salt and pepper.
    Step 7
    Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce.
    Serve pasta into 6 serving plates and top each with a fried egg.

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    Vorig artikelBrown rice bowl with turkey
    Volgend artikelShrimp paesano
    HBO Sport and movement and dietetics, Nasm personal trainer, paramedical fitnesstrainer.

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