Spaghetti with Bok Choy, Poached Egg, and Romano Cheese Recipe | Vegetarian Times Skip to main content

Spaghetti with Bok Choy, Poached Egg, and Romano Cheese

In this recipe, bok choy is sautéed like Swiss chard, then folded into pasta, Italian-style. For the best texture, choose larger bunches of bok choy, which will remain crisp-tender after cooking.



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1 Tbs. olive oil
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8 cups thinly sliced bok choy (about 1 lb.)
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1 red bell pepper, thinly sliced
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½ tsp. red pepper flakes
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5 cloves garlic, minced (5 tsp.)
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1 cup low-sodium vegetable broth
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4 large eggs
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½ lb. whole-wheat spaghetti
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4 green onions, thinly sliced (½ cup)
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2 oz. grated Romano cheese (½ cup)


1. Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.

2. Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.

3. Cook pasta according to package directions for al dente. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Romano cheese. Season with salt and pepper, if desired.

Nutrition Information: 

22 g
Total Fat: 
14 g
Saturated Fat: 
5 g
50 g
203 mg
492 mg
10 g
5 g
Serves 4

Comments on this Recipe

Delicious! I will most definitely be making this again sometime in the very near future!

Terrific! Even my kids ate it. I will definitely be making this again. The egg on top was the crowning touch.

This is my very first vt recipe and I am so excited it turned out! I am a long time vegetarian, but not a very adventurous cook (preferred eating out until kids). I didn't do everything right--egg was hard (my first poached egg ever!), the veggies were more steamed than stir fried (skillet too small?) and it took me almost 30 minutes just to cut the veggies, but it still tasted great and looked pretty :). No way my kids would eat it, though.

Excellent! The poach egg instructions are completely wrong. You don't boil the water. Once you get the water to a simmer you add the egg and cook for 3 minutes. Next time I will cook the bok choy mix a little longer. I didn't have it at a full simmer for 3 min so it ended up a little thin. Very glad this was my first bok choy experience.

I will definitely make this again. Flavored blended beautifully.

This was absolutely delicious; my husband even called this a keeper. I adjusted this recipe slightly,I added about a 1 tsp of crushed red pepper, used 6 large cloves of garlic, and I used angel hair pasta. Yum!!!

This looks great - tomorrow night's dinner I think. Love the idea of pasta with a runny poached egg on top.

It's ok to boil the water for poached eggs if you lower it, but 4 minutes cooking is far too long and will produce hardboiled eggs--1 or 2 minutes is enough.

I agree with the poached eggs comments from others. 4 minutes in boiling water is way too long; I got some hard boiled eggs! Second attempt proved success and it was delicious over the spaghetti noodles. The husband really enjoyed it; glad his first time trying bok choy turned out great!

My family loved this dinner. The children enjoyed having a poached egg for dinner and my Husband was very satisfied. The dish was full of flavour and was very filling. I cooked the eggs to our liking, not as long as the recipe suggested.

Awesome dish! It's a keeper in the nightly, dinner rotation. No one likes poached eggs in my family so I used a scrambled, fried egg on top instead. I added a little more veggie stock at the end so the dish wouldn't be so dry without the poached egg.