Fettuccini with Winter Greens and Poached Egg

Fettuccini with Winter Greens and Poached Egg

  • Total: 15M
Fettuccini with Winter Greens and Poached Egg

Fettuccini with Winter Greens and Poached Egg

Diets

  • Vegetarian

Ingredients

  • 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
  • Time
  • Total: 15M

Found on

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

Nutrition Information Yield: 2 Servings, Serving Size: 1 1/2 cups + egg Amount Per Serving: Smart Points: 8 Points +: 8 Calories: 342 Total Fat: 9g Saturated Fat: g Cholesterol: 186mg Sodium: 365mg Carbohydrates: 51g Fiber: 5g Sugar: 2g Protein: 16g
  • Serves: 2 Servings
  • TotalTime:
skinnytaste.com

skinnytaste.com

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Title:

Fettuccini with Winter Greens and Poached Egg | Skinnytaste

Descrition:

Pasta, greens and poached egg are one of my favorite go-to, no-fuss weeknight dinners in the colder months when I'm hungry and need dinner on the table quick.

Fettuccini with Winter Greens and Poached Egg

  • 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

The first person this recipe

skinnytaste.com

skinnytaste.com

351 7

Found on skinnytaste.com

Skinnytaste

Fettuccini with Winter Greens and Poached Egg | Skinnytaste

Pasta, greens and poached egg are one of my favorite go-to, no-fuss weeknight dinners in the colder months when I'm hungry and need dinner on the table quick.