Fettuccini with Winter Greens and Poached Egg

Pasta, greens and poached egg are one of my go-to, no-fuss weeknight combinations in the winter when I'm hungry and need dinner on the table quick. I always have eggs, pasta and some type of green vegetable on hand, for this I used Swiss chard, but spinach, escarole or kale would also work.

Pasta, greens and poached egg are one of my favorite go-to, no-fuss weeknight dinners in the colder months when I’m hungry and need dinner on the table quick. I always have eggs, pasta and some type of greens on hand, for this I used Swiss chard but spinach, escarole or kale would also work.

The poached egg creates a luscious sauce when mixed together, which is even better topped with fresh grated parmesan cheese!

Pasta, greens and poached egg are one of my go-to, no-fuss weeknight combinations in the winter when I'm hungry and need dinner on the table quick. I always have eggs, pasta and some type of green vegetable on hand, for this I used Swiss chard, but spinach, escarole or kale would also work.

Pasta, greens and poached egg are one of my go-to, no-fuss weeknight combinations in the winter when I'm hungry and need dinner on the table quick. I always have eggs, pasta and some type of green vegetable on hand, for this I used Swiss chard, but spinach, escarole or kale would also work.
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5 from 5 votes
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Fettuccini with Winter Greens and Poached Egg

7
Freestyle Points
342
Calories
Total Time: 15 mins
Yield: 2 Servings
CUISINE: American

Ingredients

  • 4 ounces egg fettuccini
  • 1/2 tbsp olive oil
  • 1/2 small red onion, sliced thin
  • 1/4 teaspoon kosher salt
  • 1 clove garlic, chopped
  • 1 sprig Fresh thyme, leaves stripped from stem
  • 4 ounces 4 cups chopped winter greens, such as chard, escarole, spinach or kale
  • 2 large eggs
  • fresh shaved Parmesan, optional for serving

Instructions

  • Bring a medium pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, to poach the eggs fill a large deep skillet with about 1 1/2 to 2 inches of water and bring to a boil, then reduce to a simmer. Crack the eggs into individual bowls. Gently slide eggs one at a time into the simmering water. Using a spoon, gently nudge the egg whites toward center of yolk. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firmer-set yolk. With a slotted spoon or spatula, remove eggs one at a time and drain on paper towels.
  • While the pasta and eggs cook, in a large pan over medium-high heat, add the oil, red onion, season with 1/8th tsp salt, and cook, stirring occasionally, until starting to caramelize, about 3 minutes. Stir in the garlic and thyme and cook over medium-high heat until fragrant, about 1 minute.
  • Add the greens and 3/4 cup of the reserved cooking water. Bring to a boil, reduce to a simmer, and cook until the greens turn bright green and are just tender, 2 to 3 minutes. Stir in the pasta and cook until heated through, 1 minute. Remove from the heat and season to taste with salt and pepper.
  • Transfer the pasta to two individual bowls, about 1 1/2 cups each. Top with the egg and serve with grated cheese and fresh cracked pepper, if desired.

Nutrition

Serving: 11/2 cups + egg, Calories: 342kcal, Carbohydrates: 51g, Protein: 16g, Fat: 9g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 186mg, Sodium: 365mg, Potassium: 0mg, Fiber: 5g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7
Points +: 8

Pasta, greens and poached egg are one of my go-to, no-fuss weeknight combinations in the winter when I'm hungry and need dinner on the table quick. I always have eggs, pasta and some type of green vegetable on hand, for this I used Swiss chard, but spinach, escarole or kale would also work.Pasta, greens and poached egg are one of my go-to, no-fuss weeknight combinations in the winter when I'm hungry and need dinner on the table quick. I always have eggs, pasta and some type of green vegetable on hand, for this I used Swiss chard, but spinach, escarole or kale would also work.