Spaghetti With Wilted Greens and Walnut-Parsley Pesto |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This meal of Spaghetti With Wilted Greens and Walnut-Parsley Pesto makes for excellent post-workout fuel-thanks to a great mix of whole grains and protein. Added bonus from this one-dish meal: You get plenty of antioxidants from the veggies, herbs, and walnuts. Ingredients:
1 (1-pound) 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 clove garlic, peeled and chopped |
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, divided |
6 large eggs |
Directions:
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 parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 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 6 shallow bowls and top each with a fried egg.
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