Spaghetti with Bok Choy, Poached Egg, and Romano Cheese
30 minutes or fewer
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.
- 1 Tbs. olive oil
- 8 cups thinly sliced bok choy (about 1 lb.)
- 1 red bell pepper, thinly sliced
- ½ tsp. red pepper flakes
- 5 cloves garlic, minced (5 tsp.)
- 1 cup low-sodium vegetable broth
- 4 large eggs
- ½ lb. whole-wheat spaghetti
- 4 green onions, thinly sliced (½ cup)
- 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.
January/February 2013 p.59