Eggs & Bok Choy with Spaghetti
Created by VegGirl on December 7, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #16262
Ingredients
- 1 tablespoon olive oil
- 1 pound bok choy (thinly sliced)
- 1 red bell pepper (sliced)
- 1/4 teaspoon red pepper flakes (or more)
- 5 garlic cloves, minced
- 1 cup low-sodium vegetable broth (you could use chicken stock)
- 4 large eggs
- 1/2 pound dry whole wheat spaghetti
- Salt
- Pepper
- 4 green onions, thinly sliced
- 8 tablespoons grated Parmesan cheese (divided)
How to Make
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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.
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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.
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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)
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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.
Nutritional Facts
- 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