Spaghetti with Bok Choy, Poached Egg, and Romano Cheese

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Spaghetti with Bok Choy, Poached Egg, and Romano Cheese

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.

  • 4Servings

Ingredients

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

Preparation

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

  • Calories: 395
  • Carbohydrate Content: 50 g
  • Cholesterol Content: 203 mg
  • Fat Content: 14 g
  • Fiber Content: 10 g
  • Protein Content: 22 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 492 mg
  • Sugar Content: 5 g