I so want to try this!

Stepfanie's Easy Poached Eggs and Pasta

I can't get enough of this easy recipe; I've been making it for dinner a couple of nights a week. It's ready in 15 minutes!

The still-runny egg yolk adds a creaminess to the sauce and perfectly mixes with the spinach.

If you want to spruce up the jarred sauce, add a 1/2 t oregano and a pinch of red pepper flakes.

I sometimes swap broccoli (fresh or frozen) or sliced zucchini for the spinach.

If I have it on hand, I add a dollop (1/2 ounce) of goat cheese or a sprinkle of Parmesan (calories not included).

INGREDIENTS
2 servings (1 1/3 c) whole wheat penne
1 c no-salt added marinara sauce
2 eggs
4 c fresh spinach

DIRECTIONS
Place a pot of water on the stove to boil. Measure out your pasta and set aside.

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.

This meal is cheap and tasty!

Number of Servings: 2



Nutritional Info

Amount Per Serving:
Calories: 339.8

Total Fat: 6.8g

Total Carbs: 54.1g

Dietary Fiber: 6.9mg

Protein: 18g