Easy Poached Eggs and Pasta

Easy Poached Eggs and Pasta
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 337.3
  • Total Fat: 6.5 g
  • Cholesterol: 186.0 mg
  • Sodium: 142.4 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 18.1 g

Introduction

I can't get enough of this easy recipe; it's ready in 15 minutes!The still-runny egg yolk adds a creaminess to the sauce and perfectly mixes with the spinach.

Ingredients

2 servings (1 1/3 cups) whole wheat penne
1 cup no-salt added marinara sauce (If you want to spruce up the jarred sauce, add a 1/2 teaspoon dried oregano and a pinch of red pepper flakes.)
2 eggs
4 cup fresh spinach (I sometimes swap fresh or frozen broccoli or sliced zucchini for the spinach.)

Directions

Prepare the pasta according to package directions.

While the pasta is cooking, pour the sauce into a small skillet and turn heat to medium-low. When sauce starts to bubble, carefully crack eggs onto the top. Cover and cook until eggs have reached the desired doneness (you want the yolks to be runny; some carryover cooking will occur).

Meanwhile add the spinach to the pasta just before you drain it. Stir and drain well.

Divide pasta and spinach between two bowls. Top with one egg and half the sauce. If I have it on hand, I add a dollop (1/2 ounce) of goat cheese or a sprinkle of Parmesan (calories not included).

This meal is cheap and tasty!

Photo credit: PhotoKitchen.net

Number of Servings: 2


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