Fettuccini with Winter Greens and Poached Egg

• Vegetarian

• Produce

  • 1 clove Garlic
  • 4 oz Greens, winter
  • 1/2 Red onion, small thin
  • 1 sprig Thyme, fresh

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 4 oz Egg fettuccini

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 1 Parmesan, fresh

Found on skinnytaste.com

Description

Ingredients

• 4 ounces egg fettuccini
• 1/2 tbsp olive oil
• 1/2 small red onion, sliced thin
• 1/4 teaspoon kosher salt
• 1 clove garlic, chopped
• 1 sprig Fresh thyme, leaves stripped from stem
• 4 ounces (4 cups) chopped winter greens, such as chard, escarole, spinach or kale
• 2 large eggs
• fresh shaved Parmesan, optional for serving

Directions

• Bring a medium pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water. Meanwhile, to poach the eggs fill a large deep skillet with about 1 1/2 to 2 inches of water and bring to a boil, then reduce to a simmer. Crack the eggs into individual bowls. Gently slide eggs one at a time into the simmering water. Using a spoon, gently nudge the egg whites toward center of yolk. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk. With a slotted spoon or spatula, remove eggs one at a time and drain on paper towels. While the pasta and eggs cook, in a large pan over medium-high heat, add the oil, red onion, season with 1/8th tsp salt, and cook, stirring occasionally, until starting to caramelize, about 3 minutes. Stir in the garlic and thyme and cook over medium-high heat until fragrant, about 1 minute. Add the greens and 3/4 cup of the reserved cooking water. Bring to a boil, reduce to a simmer, and cook until the greens turn bright green and are just tender, 2 to 3 minutes. Stir in the pasta and cook until heated through, 1 minute. Remove from the heat and season to taste with salt and pepper. Transfer the pasta to two individual bowls, about 1 1/2 cups each. Top with the egg and serve with grated cheese and fresh cracked pepper, if desired.

Nutrition