Eggs & Bok Choy with Spaghetti

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #16262

December 07, 2014



"A tasty quick main dish meal that's fairly healthy. For the best texture and results, choose larger bunches of bok choy, which will remain crisp-tender after cooking."

Original is 4 servings

Nutritional

  • Serving Size: 1 (210.6 g)
  • Calories 361.7
  • Total Fat - 12.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 216.2 mg
  • Sodium - 424.6 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.3 g
  • Protein - 19.7 g
  • Calcium - 194.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 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.

Step 2

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

Step 3

Cook pasta according to package directions for al dente. Toss cooked pasta with bok choy mixture. You can now season with salt and pepper)

Step 4

Divide pasta among 4 serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Parmesan cheese. Season with salt and pepper, if desired.

Tips


No special items needed.

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