Fettuccini with Winter Greens and Poached Egg is an easy, pantry dinner recipe that take under 15 minutes and perfect if you’re on a budget.
Fettuccini with Greens and Poached Egg
I always have eggs, pasta and some type of greens on hand; for this fettuccini dish I used Swiss chard but spinach, escarole or kale would also work. More cheap dinner ideas that will stretch the dollar you can try Pasta and Broccoli or Eggs Pizzaiola.
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. The poached egg creates a luscious sauce when mixed together, which is even better topped with fresh grated parmesan cheese!
Fettuccini with Winter Greens and Poached Egg
- 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
- 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.
33 comments on “Fettuccini with Winter Greens and Poached Egg”
This was delicious! I added some poached chicken and it was 10/10!
Great recipe! I added 1/2 of a chicken andouille sausage that I diced and it added a great flavor!
An excellent dish. It wasn’t particularly easy since you need three pots/pans going all at once, but it was a nice change from the usual pasta dishes.
Delicious, and easy to make.
This is one of our favorites. We made tonight with pancetta added to the onions. So delicious.
This was absolutely delicious! I made it with chard and took another commenter’s suggestion to crack a scrambled egg over the hot pasta like carbonara sauce instead of poaching it. It made for a creamier sauce that was great. So filling too!
So, so good! Didn’t change a thing. More recipes like this please!
Finally made this tonight. Delicious as written. Next time I’ll add a pinch of hot pepper. Thank you for a great recipe.
The whole family loved this! I used a combination of mustard greens and spinach–will be making this again and again.
This was awesome!! Thank you for sharing!
I made this last night and we loved it! I used spinach and also added mushrooms – to die for!
Made this tonight and it was a huge hit!! I used rainbow chard and since I like the color and flavor of the cooked stems, I chopped some and caramleized them with the onion which bulked up the portion size even a little more! This will def be a regular dinner for us! Thanks for another amazing meal Gina!
Another tasty winner! I used power greens and (successfully) poached an egg for the very first time. This was delicious. My only problem, I wanted more than the recommended serving!
I may try this with noodles! Love the idea that the poached egg becomes the ”sauce.” Thank you for all the inspiring recipes and weekly menu plans. YOU ARE AWESOME, Gina!
So good! And a great way to use up extra greens (we always seem to have extras around here). I love any pasta dish with a poached egg on it, and we seem to always have the ingredients needed for this recipe on hand. The perfect last minute dish that doesn’t taste last minute.
This was delicious! Thought it could use a little acid, so I added a bit of lemon juice and it really brought it to another level!! Delicious. Used kale, but also added chopped asparagus since it was on sale, and added red pepper flakes for personal preference.
Will definitely be making this again!
This is a winner- one of our favorites!- and I’ve been almost exclusively cooking using Gina’s recipes for the past 3 years. .
I almost passed it over- it just looked bland. But reading the comments convinced me to give it a go.
This is an excellent blend of flavors- just not as heartily flavored as some of her more ethnic dishes. For the leftovers, I added chicken to increase the protein, and that was delicious along with the egg.
Just made this and WOW this was so good! Made it just as described with just a bit more garlic. Really hearty for 8 SP but I would eat this even off my diet!
Making this tonight adding a few slices of bacon in! I can’t wait I am so excited!
First time ever poaching an egg and I must have done okay because this was delicious! I used tagliatelle but can’t wait to try it with fettuccine or other wide noodles! YUM 🙂
I made this today, exactly as written, and I’m obsessed. I seriously cannot get over how amazing this dish was for being so simple. I would have never, ever thought to poach and egg on a pasta dinner! This is a new staple.
My husband and I really enjoyed this recipe! I was skeptical up until the very end when I broke the yolk and added some fresh grated parm on top. I was thinking in the future instead of poaching the eggs, I might try just scrambling them in a bowl and adding them with some of the cooking liquid (and cheese of course) to the pasta and greens to see if it would make sort of a carbonara sauce. Italian sausage would be great in this dish as well. Thanks for another great recipe!
I made this last night and was really pleased. I have an egg poacher, which is helpful since I’ve never accomplished poaching an egg the real way. The egg and adding some parmesan really gave this a nice flavor. I would do this again.
I made it following the recipe and it was absolutely delicious. This is going to become a staple when we don’t know exactly what we want to eat. The idea of leftover chicken sounds delish too!
I made this last night with Kale. Added a splash of red wine vinegar and instead of the egg I had leftover smoked chicken. A great recipe. Thanks!
This looks divine and comforting. Would the parmesan added at the end be optional points?
Looks great! I make something similar in a ‘carbonara’ style: I sauté a mix of veggies (onion, garlic, mushrooms, etc.), boil pasta, and then mix everything together with some beaten eggs and parmesan (and fresh herbs if I have them on hand). The egg gives everything a creamy coating without being heavy. This way you also skip the sometimes tricky poaching step!
It looks so delicious! Thank you for the recipe! 🙂
Ooo I love the simplicity of this recipe. Honestly, sometimes recipes overwhelm me (loves-to-cook-but-doesn’t-have-a-lot-of-time), but this one looks do-able. I just followed you- so excited 🙂