Fettuccini with Winter Greens and Poached Egg

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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 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!

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.

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.

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.
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4.88 from 8 votes
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Fettuccini with Winter Greens and Poached Egg

342 Cals 16 Protein 51 Carbs 9 Fats
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 Servings
COURSE: Dinner
CUISINE: American
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.

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, Saturated Fat: 1.5g, Cholesterol: 186mg, Sodium: 365mg, Fiber: 5g, Sugar: 2g
WW Points Plus: 8
Keywords: Fettuccini with Poached Egg, Fettuccini with Winter Greens and Poached Egg, pasta with greens, pasta with poached egg, winter pasta

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33 comments

  1. This was delicious! I added some poached chicken and it was 10/10!

  2. Great recipe! I added 1/2 of a chicken andouille sausage that I diced and it added a great flavor!

  3. 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. 

  4. Delicious, and easy to make.

  5. This is one of our favorites. We made tonight with pancetta added to the onions. So delicious.

  6. 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!

  7. So, so good!  Didn’t change a thing. More recipes like this please! 

  8. Finally made this tonight. Delicious as written. Next time I’ll add a pinch of hot pepper. Thank you for a great recipe. 

  9. The whole family loved this!  I used a combination of mustard greens and spinach–will be making this again and again.