Home Spaghetti with wilted greens and pesto

    Spaghetti with wilted greens and pesto



    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

    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

    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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    HBO Sport and movement and dietetics, Nasm personal trainer, paramedical fitnesstrainer.


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